Brunkål med Flæsk
As soon as you've finished, put a large pot or pan on the stove and spread about a quarter cup of sugar in the bottom of it. You want to caramelize the sugar, get it nice and brown, before you add the cabbage to it.
After adding the cabbage to the pan, stir it around a little and let the caramelized sugar coat the cabbage.
Almost ready, and if you can see, through the steam, that the cabbage has reduced by quite a bit and the bacon has also rendered down a lot. I was hungry at this point, and the smells were so good, that I took it off the hob and dished some up.
This is how my mom used to make it, at least as memory serves me, of course I add a little more bacon to it, just cause I like bacon. And when I serve this, after taking a bite, I can go back in time a little and remember lunches and dinners with my parents, especially my dad. He loved this meal. I even made this for my uncle when he came for a visit from Denmark once, and he was very appreciative, as Uncle Helge said, it's nice to have some familiar food, after eating all that foreign food. Canadian food was a little too exotic for his tastes, he liked the familiar taste from home.
yield: 4 servings
Brunkål med Flæsk (Sugar browned Cabbage with Bacon)
prep time: 15 MINScook time: 2 hourtotal time: 2 hours and 15 mins
Three ingredients make up this dish. Usually served hot on a piece of rye bread, this makes for a satisfying lunch or light dinner.
- 1 head of cabbage, cored and sliced
- 4-6 slices good meaty bacon
- 1/4 cup sugar
- To begin with take a head of cabbage, core it and then slice it thinly. As soon as you've finished, put a large pot or pan on the stove and spread about a quarter cup of sugar in the bottom of it. You want to caramelize the sugar, get it nice and brown, before you add the cabbage to it.
- After adding the cabbage to the pan, stir it around a little and let the caramelized sugar coat the cabbage.
- As the cabbage is browning, take out the bacon and slice it into thirds. Let the cabbage cook a little, maybe five minutes or so before adding the bacon to the pot.
- After adding the bacon to the pot, give it another stir, place a lid on top, turn the heat down low and let it cook. You don't need to add water or anything else at this point, the cabbage releases enough water to keep it moist and the bacon will release some of its fat as well.
- Cook over low heat for a couple or three hours, until the cabbage is very soft and mushy. Check on it from time to time and give it a stir but basically, just let it cook. You can take the lid off the last half hour or so if desired.
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