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Surkaal (Sweet and sour cabbage)
1 meadum cabbage, white
1 tbsp. caraway seed
\'/i tbsp. flour
1 tbsp sugar
1 tsp. salt
vinegar to taste
Remove outer leaves, and wash cabbage under cold running water. Cut cabbage in half and remove core. Lay flat side down on cutting board and slice thin. Put two tablespoons butter in a heavy-bottomed kettle (do not use iron as it will darken the cabbage). Layer cabbage, sprinkling a mixture of flour and seasoning between each layer. Add water or broth. Bring to a boil and simmer over low heat until tender. Add vinegar to taste. Surkaal is extra good with some drippings from pork roast or fresh ham added just before serving.
Lutefisk, the lye-treated fish remembered by Gene Lyman, is one of Norway’s national dishes. Evidently controversy surrounds it. even in Norway, and Astrid Karlsen Scott was moved to comment on it in the cookbook, Ekte Norsk Mat (Authentic Norwegian Cooking) that she wrote with Gene’s mother, Grace Selland Lyman.
“Everyone, of course, is not a devotee of lutefisk," she writes, “but those who are, defend it vehemently. Others go to the opposite extreme and claim it's a national disgrace.”
2 quarts birch ash
7 quarts wate
Bring ashes and water to boil, stirring constantly. Remove from heat and let stand until cold. Strain very carefully through a cheesecloth and store in bottles. Keep away from children. A much simpler method, and the one used by
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