Bavarian Gammon / Bayersk Svinekam

A recipe from “Cattelins Kokebok” (Cattelin’s Cook Book) published by Den Norske Bokklubb in 1977bayersk svinekam_post

Gammon is of course familiar to you, but the cabbage is perhaps a new acquaintance. The “Bavarian” with this cabbage is that it is a kind of fresh sour cabbage. Here you get the sour flavor by adding vinegar. Typical South German is also the cabbage-onion-vinegar-pork mix. What ever, it is really delicious, and hearty.


2 thoughts on “Bavarian Gammon / Bayersk Svinekam

  1. Hilda says:

    I love this kind of dish, especially because of the vinegar flavour.


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