Dish
Surkål
Sauerkraut
Surkål is made by fermenting shredded cabbage with salt and spices. The fermentation process gives the cabbage a tangy and slightly sour flavor. Surkål is a healthy and probiotic-rich dish that is great for digestion and gut health.
Origins and history
Surkål has been a part of Scandinavian cuisine for centuries. It was originally a way to preserve cabbage during the winter months. Today, Surkål is still a popular dish in Denmark, Norway, and Sweden.
Dietary considerations
Surkål is a vegetarian and gluten-free dish. It is also suitable for people with lactose intolerance if the recipe does not call for the addition of cream or butter.
Variations
There are many variations of Surkål, depending on the spices and seasonings used. Some recipes call for the addition of apples or caraway seeds for added flavor.
Presentation and garnishing
Surkål can be garnished with fresh herbs, such as dill or parsley. It can also be topped with a dollop of sour cream or crème fraîche for added creaminess.
Tips & Tricks
To make Surkål, be sure to use fresh and high-quality cabbage. It is also important to let the cabbage ferment for at least a week before serving to allow the flavors to develop.
Side-dishes
Surkål is usually served as a side dish with meat or fish. It can also be served with boiled potatoes or bread.
Drink pairings
Surkål pairs well with Scandinavian beers, such as Carlsberg or Tuborg. It can also be served with a glass of white wine or a shot of aquavit.
Delicious Surkål recipes
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