Rodkaal Danish Red Cabbage Recipes

RODKAAL (DANISH RED CABBAGE)

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.

RøDKåL OR DANISH RED CABBAGE

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 PICKLED RED CABBAGE (ROEDKAAL)

Steps:

• Place cabbage, apple, vinegar, cranberry and salt in a pot; simmer under lid for 1 hour.
• Remove the lid and cook for another 10 min to let some of the moisture steam off
• Remove from heat and if needed strain lightly, you will need to have a bit of moisture left but the cabbage should not be swimming in it.
• Add sugar until desired tartness is achieved.

DANISH RED CABBAGE

Steps:

• Slice red cabbage thinly.
• Add remaining ingredients except jelly.
• Cover and boil 1 hour.
• The lasts 15 minutes add the jelly.
• Can be eaten hot or cold.
• It is also good on a sandwich with roast beef or roast pork.