Rødkål

This is a traditional Danish side dish. It is eaten through the year with roast pork, and at the Christmas Eve feast. This can be made the day before and warmed up right before serving. This makes a huge quantity, but I don't really want half a cabbage left over. If you want to make a smaller quantity, check out the link to the original post at the bottom of this page. On th Meyers site, you can easily select the ratios required to make less. It also freezes well.

Ingredients

  • 1 red cabbage
  • 2 tsp duck fat
  • 1/2 tsp allspice
  • 4 bay leaves
  • 2 cinnamon sticks
  • 1 tsp cumin
  • 200 ml apple cider vinegar
  • 400 ml apple juice
  • 4 tblsp sugar
  • 1/2 salt

Method

  1. Wash the outer cabbage leaves. Slice into coarse strips.

  2. Put a pan on medium heat and fry the red cabbage in the duck fat, stirring gently.

  3. When the the cabbage has relaxed, add the allspice, bay leaves, cinnamon, cumin, vinegar and apple juice. Turn the heat down, add the sugar and salt and let it all simmer for approximately 2 hours under a lid.

  1. Adjust to your taste with apple cider vinegar, sugar and salt at the end.

References

Author Unknown (2019, August). RØDKÅL MED ÆBLER OG ALLEHÅNDE. Meyers. https://meyers.dk/opskrifter/rodkaal-med-aebler-og-allehaande/p/71535/

Tags

  • Recipe
  • Christmas
  • Danish
  • Easy