Shhhh, don’t tell anyone but I am so happy for cooler weather. I not only get to dress warmly, but I get to cook totally differently. And with the cooler weather, I also get to make some comfort food, at least it’s comfort food for this Dane.
As soon as you’ve finished, put a large pot or pan on the stove and spread some sugar in the bottom of it. About a quarter cup or so. You really don’t need taht much, the cabbage actually becomes quite sweet when it’s cooked long and slow. 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.
While that’s happening get a couple slices of nice thick bacon out and slice it into thirds. I like to let the cabbage cook a little, maybe five minutes or so before I add the bacon to the pot. I know I said a couple of slices, and the picture shows a lot more, but hey, a little bacon is good, but more is better.
Add the bacon to the pot, give it another stir, 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 it’s fat as well.
At this point, let it cook down 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.
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.
When it’s done, just take a nice big spoonful of it, place it on a slice of rye bread and eat it. As you can see, I was hungry and forgot to take a picture of it before I dove in. Sorry.
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.