Is this fermented sauerkraut?

No. Norwegian surkål is cooked, not lacto-fermented. The sourness comes from the vinegar added at the end.

Why cook it in meat stock?

The meat stock gives the surkål a rich flavour and makes it a hearty accompaniment to roast and salted meat. Vegetable stock can be used for a milder version.

Surkål (Norwegian braised cabbage)

Name: Surkål (Norwegian braised cabbage)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs medium cabbage head; 25 g wheat flour; 1 tsp salt; 1 tsp caraway; 0.5 liter meat stock; 1 tsp sugar; 1 tsp vinegar

Surkål (Norwegian braised cabbage) from «Kogebog for skole og hjem» (1900): finely shredded white cabbage is sprinkled with flour, salt and caraway, cooked tender in meat stock with frequent stirring, and seasoned with vinegar and sugar.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 192 (falt i det fri)

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About the dish

Norsk surkål er ikke gjæret som tysk Sauerkraut, men fint skåret hvitkål kokt mør med karve og syrnet med eddik. Denne varianten trekkes i kjøttkraft og er det klassiske følget til svinestek og pinnekjøtt.

How to make it

1
Cut the cabbage
Clean the cabbage head and cut it into strips as fine as possible.
2
Put in the pot
Place the cabbage strips in a pot and sprinkle flour, salt and caraway over them. Pour the meat stock over.
3
Cook until tender
Let the cabbage cook until it is tender, stirring often.
4
Season
Add vinegar and sugar when the cabbage is done, and season to taste.

Changes from the original

Mål omregnet til moderne enheter (theske→ts, gjentakelsestegnet «—» tolket som «theske»). «1 — karve» og «1 — eddike» leses som 1 ts karve og 1 ts eddik. Ingen priser i originalen.

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Frequently asked questions

Is this fermented sauerkraut?: No. Norwegian surkål is cooked, not lacto-fermented. The sourness comes from the vinegar added at the end.
Why cook it in meat stock?: The meat stock gives the surkål a rich flavour and makes it a hearty accompaniment to roast and salted meat. Vegetable stock can be used for a milder version.

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