Sweet and Tangy Norwegian Cabbage

Begin by placing two slices of bacon flat at the bottom of a large cooking vessel. Cover this layer with a generous helping of shredded cabbage, making sure to fill the entire surface area. Sprinkle a light dusting of flour over the cabbage, followed by a small amount of caraway seeds for added flavor. Season with a light hand, using just a pinch of salt and pepper to bring out the natural flavors. Continue layering this combination, repeating the process as many times as necessary until you reach the top of your pot.

Next, fill the pot with enough water to cover approximately three-quarters of its capacity. Bring the mixture to a rolling boil, and then cook for roughly 45 minutes, or until the cabbage is tender and easily mashes with a spoon. During this time, stir the mixture occasionally to prevent scorching or sticking.

Once the cooking process is complete, allow the pot contents to cool slightly before making any further adjustments. Add a splash of vinegar and a drizzle of sugar, using your own discerning judgment to determine the perfect balance between sweet and sour flavors.