Dutch Red Cabbage Revelation Recipes

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RODE KOOL (RED CABBAGE) DUTCH RECIPE



Rode Kool (Red Cabbage) Dutch recipe image

Make and share this Rode Kool (Red Cabbage) Dutch recipe recipe from Food.com.

Provided by PanNan

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 head red cabbage
3 -4 tablespoons vinegar
2 tablespoons sugar
1/2 teaspoon ground cloves
1 pinch pepper
1 tablespoon butter
1 teaspoon salt

Steps:

  • Cut and shred cabbage.
  • Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
  • Don't let it boil dry, but don't add too much water.
  • During the last 10 minutes of cooking time add the vinegar.
  • Just before serving add the butter and seasoning.

DUTCH RED CABBAGE REVELATION



Dutch Red Cabbage Revelation image

My (Dutch) mother's recipe for "Hollandse Rode Kool". Previously, I never thought of cabbage as exciting, so much as something to be endured. But no longer! This dish is tangy and delicious with a lovely tender consistency; even the kids love it. And it's healthy! And a beautiful vivid red.

Provided by MichelleAndErin

Categories     Apple

Time 40m

Yield 1 huge pile, 8-12 serving(s)

Number Of Ingredients 9

1 medium head red cabbage, finely sliced
1/4 cup butter or 1/4 cup margarine
3 tablespoons brown sugar
1/2 cup onion, chopped or finely sliced
2 sliced apples
3 -4 tablespoons vinegar
1/3 teaspoon salt
fresh ground black pepper (lots!)
1/4 cup blackberry jam

Steps:

  • For the apples, green or Fuji work well. Get something that doesn't disintegrate when cooked. For the vinegar, cider is good, but basic white vinegar is fine. For the jam, raspberry, plum, etc makes a fine substitute. Also, my mom puts in some chopped candied ginger for zing.
  • Saute the cabbage in the butter, turning often, for 10-15 minutes. A wok is good if you have a lid for it.
  • Add the sugar, onion, apples, and cook for another 5min. It should be all wilted now.
  • Add the rest, COVER, and simmer slowly for another 20min or so. Be sure to periodically turn it so it doesn't scorch. In the end, it will all be pretty much the same bright purplish red color.
  • This dish is hard to mess up; it still tastes okay mildly scorched. :) It's yummy served hot or cold, but I prefer warm. And it keeps for many days in the fridge.

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