Surkål
Finely shredded cabbage braised with caraway, vinegar and a little sugar — the essential Christmas side.
Cultural Context & History
The bright, caraway-scented braised cabbage that partners ribbe and pinnekjøtt, surkål cuts the richness of the Christmas roast with its gentle sweet-sour edge.
Ingredients
- 1 kg green cabbage, finely shredded
- 2 tbsp caraway seeds (karve)
- 2 tsp salt
- 2 tbsp sugar
- 2 tbsp vinegar (7%)
- 200 ml meat broth or water
Recommended Tools
- Heavy lidded potTraps the steam that softens the cabbage evenly.
- MandolineShreds the cabbage fine enough to turn tender.
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Step-by-Step Instructions
- 1
Finely shred the cabbage.
- 2
Layer the cabbage with the caraway seeds in a heavy pot, sprinkling salt and sugar between the layers.
- 3
Pour over the vinegar and meat broth, cover with a tight-fitting lid, and bring to the boil.
- 4
Reduce to the lowest heat and simmer for 45–60 minutes, stirring occasionally, until the cabbage is soft and sweet-sour.
- 5
Taste and adjust the balance with a little more sugar and vinegar before serving.
Chef's Tip
Make it a day ahead — surkål deepens and mellows overnight, and reheats beautifully beside the Christmas ribbe.
Chef's Tip
Norwegian húsholdningseddik is a bracing 7 percent; if you only have ordinary wine vinegar, add it a spoonful at a time and taste, since that sour edge is what balances the sweetness.
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