A traditional Norwegian sauerkraut, surkal is made with little more than cabbage, vinegar, and butter. Caraway and apple give it an added boost of flavor. This recipe, adapted from Daytona Strong's grandmother -- which Daytona discovered her grandmother had published in an old church cookbook -- is hearty and satisfying, perfect for a cold, rainy evening. Shared on Outside Oslo and The Outside Oslo Eye in its metric units, this version contains ounces and cups. —Daytona Strong
WHO: Daytona Strong is a Norwegian-American cook from Seattle.
WHAT: A barebones sauerkraut that will taste like anything but.
HOW: You've got this -- just shred, simmer, and let the cabbage slouch into itself for 90 minutes.
WHY WE LOVE IT: Time is the key to this dish -- in 90 minutes of simmering, the cabbage softens, as does its vinegary bite, and the apple and the caraway thrum away in the background. We know we're supposed to serve this with something else, but we couldn't stop eating bowls of it all by its lonesome. —The Editors
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