La Norwegian gastronomy has always been extremely interesting due to the strong and marked flavors and the ingredients that in many cases are quite exotic.
While sour cabbage is a plato whose ingredients do not attract much attention, since they can be easily obtained anywhere in the world, the same it forms a meal that is very easy and fast to prepare, besides being really exquisite, ideal to entertain a good group of guests in some other event.
Ingredients:
- 2 tablespoons of flour
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 1 pinch of salt
- 500 cc. meat broth
- 1 pinch of ground cumin
- 1 medium cabbage
- 100 gr. of butter
Crafting:
- The cabbage is washed and cut into thin strips, discarding the thickest parts.
- The butter is melted in a saucepan and the cabbage is arranged in layers alternating it with the flour, a little salt and cumin.
- Add the broth and cook for about two and a half hours with the saucepan covered.
- From time to time the saucepan moves a little.
- Ten minutes before serving, add the sugar and vinegar.
- It is a good garnish for sausage and knuckle.
the recipe I am looking for is how to make agro cabbage, or sahuerkraf or something like that
This is a palliative, not real sour cabbage. Sour cabbage is made in salted water, it lasts about 3 weeks of fermentation. It does not have vinegar or flour.