Christmas is upon us and here in Norway we start the celebration on Christmas Eve. Actually most of us start on December 23rd which is the day the last details are supposed to be put in place. I can’t manage three days in a row now so my Lille Julaften (Little Christmas Eve) was spent resting, taking a shower and making the Norwegian version of sauerkraut.
Our sauerkraut is not fermented like the german version is. It’s delicious tho and is perfect with the pork based feast we traditionally eat on Christmas Eve. To make it you need:
- 1 cabbage
- 1 apple
- 1/2 tablespoon caraway seeds
- 1/2 cup white wine vinegar/apple cider vinegar (maybe a little more if it needs it)
- 2-3 tablespoons of sugar
- 1/2 l Stock (I use chicken)
- Salt and pepper to taste
I cut the cabbage into wedges and then into strips in the food processor. Cut the apple into smallish cubes (it will dissolve when cooked). Put all the ingredients in a large pot and bring to a boil, simmer for about two hours until it looks like this:
Heat before eating.
My mom and I have spent a couple of hours tonight with me in my new Christmas PJs. That is a new tradition that we started after I got worse again. She left me while I still had some energy left and has gone up to my uncle to spend the rest of the night there with some more of our family. She’s picking me up tomorrow to go to hers for christmas breakfast (traditionally it lasts all day here but I probably only have about two hours in me).
We’ve eaten our pork belly, pork meatballs and pork roast and had cloudberry cream for dessert. We’ve opened a few presents and toasted in non alcoholic beverages. I do miss having a little Aquavit to drink but that seems like an incredibly bad idea right now when just a little alcohol makes me very hung over and this particular drink has a lot.
I wish you all a very merry holiday and hope to come back with more in Romjula (day 1-5 of Christmas).
I like your recipe for sur kål very much. Godt nyttår Frk Johansen!
Thank you Julia and Godt Nyttår to you too 🙂