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.