Danish Red Christmas Cabbage Recipes
DANISH CHRISTMAS RED CABBAGE
In Denmark it is traditional to serve a cooked pickled red cabbage for the Christmas Eve dinner. This is my mother's, and it is so easy to make and will be a great sidedish to any roast duck, turkey or goose. When reheating, I like to add a tablespoon of black currant jam to enhance the flavor.
Provided by LILLELI
Categories Side Dish Vegetables
Time 1h30m
Yield 12
Number Of Ingredients 5
Steps:
- Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. Bring to a boil, then cover and simmer over medium heat for 1 hour. This can be served immediately, or chilled and reheated later in smaller portions.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 36.8 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 402.1 mg, Sugar 35.1 g
DANISH RED CABBAGE (RøDKåL)
The traditional danish red cabbage also known as Rødkål. This cabbage is traditionally eaten at Christmas time and especially together with Danish Roast Pork with Crackling (Flæskesteg). It is easy to make.
Provided by Kim Nielsen
Categories Side Dish
Time 1h20m
Number Of Ingredients 5
Steps:
- Step 1: Finely shred the red cabbage and make sure that the pieces are not too long. Put the shredded red cabbage in a large sauce pan.
- Step 2: Pour the vinegar in the sauce pan, turn on the heat and let it simmer for about 30 minutes. Stir in the cabbage regularly so that it doesn't burn to the bottom of the sauce pan.
- Step 3: Add the juice, sugar and salt to the sauce pan and let it simmer for another 30 minutes or until it has the right consistency. The consistency is basically up to you - the longer you cook it the softer you will get the red cabbage.
- Step 4: Clean some glass jars using boiling water. This will kill all bacteria so that the red cabbage will last longer. Pour the red cabbage onto the jars and seal them right away. Keep the jars refrigerated.
DANISH CHRISTMAS RED CABBAGE
In Denmark it is traditional to serve a cooked pickled red cabbage for the Christmas Eve dinner. This is my grandmother's, and it is so easy to make and will be a great side dish to any roast duck, turkey or goose. When reheating, I like to add a tablespoon of black currant jam to enhance the flavor.
Provided by ElizabethKnicely
Categories Greens
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. Bring to a boil, then cover and simmer over medium heat for 1 hour. This can be served immediately, or chilled and reheated later in smaller portions.
DANISH RED CABBAGE
Danish side dish served hot with meatballs (frikadeller), pork chops, pork roast, duck. Particularly popular around Christmas.
Provided by nkkseattle
Categories Side Dish Vegetables
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Remove the outer set of leaves of cabbage and discard. Cut cabbage quarters; remove and discard white stem. Chop remaining cabbage finely.
- Melt butter in a pot over medium heat. Cook and stir cabbage in melted butter until softened slightly, 2 to 3 minutes. Pour vinegar over cabbage and stir to coat. Add cranberry juice and sugar to the pot. Season cabbage mixture with salt.
- Reduce heat to low, place a cover on the pot, and cook, stirring occasionally, until the cabbage is completely tender, 60 to 75 minutes. Add more sugar towards the end if it is tart.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 21 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 3.2 g, Protein 2.2 g, SaturatedFat 2.5 g, Sodium 69 mg, Sugar 15 g
RODKAAL (DANISH RED CABBAGE)
We usually had this on special occasions. With the Goose at Christmas, Roast pork with Crackling and special lunches when Frikadeller (Danish Meat Balls) were served.
Provided by Kelanger
Categories Vegetable
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Remove the outer leaves and inner stalk of the red cabbage and shred the cabbage finely.
- Melt the shortening or bacon fat in a large pot, add the cabbage, vinegar, salt and sugar. Cook gently until the cabbage is tender about 2 hours. Season to taste with salt and vinegar. Add the red currant jelly and continue to cook for about 15 minutes.
- Can be kept in the fridge for 2 to 3 weeks or in the freezer up to a year.
Nutrition Facts : Calories 81.2, Fat 1.4, SaturatedFat 0.3, Sodium 258, Carbohydrate 17.1, Fiber 1.9, Sugar 12.5, Protein 1.2
DANISH RED CABBAGE
Provided by Nika Standen Hazelton
Categories Side Vinegar Apple Winter Cabbage Jam or Jelly House & Garden Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Remove and discard tough outer leaves from cabbage. Shred cabbage very fine. In heavy kettle, melt butter. Add sugar, but do not brown. Add cabbage and cook 3 minutes, stirring constantly. Add vinegar, water, salt and pepper to taste. Simmer covered for 2-3 hours, or until cabbage is very tender. Stir occasionally, and if necessary, add a little hot water to prevent scorching. When cabbage is almost tender, add apples, if desired, and red currant jelly. Cabbage should be quite sweet-sour. If necessary, add more sugar or vinegar, a little at a time. Simmer covered for 30 minutes longer, stirring occasionally. Serve with roast goose or duck. This is best if made a day ahead, and reheated slowly.
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