Norwegian Christmas Cabbage

Directions

1. 1
   Lay two slices of bacon across the bottom of a large pot.
2. 2
   Cover with a layer of cabbage.
3. 3
   Sprinkle a light dusting of flour and a pinch of caraway seed.
4. 4
   Season with a little salt and pepper.
5. 5
   Repeat layering as many times as possible until you run out of room.
6. 6
   Fill the pot with enough water to come about 3/4 up the side.
7. 7
   Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally.
8. 8
   Let cool slightly, then stir in the vinegar and sugar.
9. 9
   Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.
10. 10
    Note:.
11. 11
    Use a head of cabbage that has been in your refrigerator a while; try not to use a new cabbage. Why? The old one seems to hold up better in the cooking. Age has its rewards.
12. 12
    A tasty sausage, sliced, or smoked pork hock can also substitute for the bacon, but there ought to be some flavor and fat in it. I sometimes add a couple of bouillon cubes too.