SURKÅL (Sour Red Cabbage)

Contributed by Paula Baker, Anna Kolbjornsen Lodge #36, San Francisco CA

  • 1 head red cabbage, ca. 1.5 lbs
  • 1/3 cup butter
  • 1 apple
  • 2 tsp. salt
  • 1-2 Tbsp tsp. caraway seeds
  • 1 cup apple cider vinegar
  • 2 Tbsp. sugar
  • orange slices (optional garnish)
Sour Red Cabbage (Rodkaal)
  1. Remove outer leaves of cabbage and rinse cabbage in cold water. Divide in fourths and remove core. Lay flat side down and slice thinly.
  2. Add butter to heavy saucepan.
  3. Peel, decore and chop the apple.
  4. Layer cabbage, apple and caraway seeds in the saucepan.
  5. Add sugar to the vinegar and dissovle.
  6. Cook over low heat until very tender. Stir about every 30 minutes.
  7. Total cooking time between 1 and 1.5 hours.
  1. Serves 4-6 large servings.
  2. Great with rib roast, meatballs and at a smorgasbord.
  3. Serve either hot or cold. Garnish with orange slices if desired.
  4. When in a hurry and no time to make, purchase either the jarred red cabbage or the vacuum sealed packs and add caraway seeds as desired when heating.