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.
RøDKåL OR DANISH RED CABBAGE
This Rødkål (Danish Red Cabbage) is a Danish recipe we love. It is a side dish similar to sauerkraut but a little sweeter.
Provided by Erica Walker
Categories Side Dish
Time 1h10m
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 408 kcal, Carbohydrate 94 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 612 mg, Fiber 3 g, Sugar 54 g, ServingSize 1 serving
DANISH PICKLED RED CABBAGE (ROEDKAAL)
This side dish is a stable in all Danish homes and is served as a condiment along with pork roast, duck etc. It can be served warm or cold. The recipe is adapted from a Danish cook book 'God Mad - Let at lave' which is also a stable in Danish homes. The prepared cabbage can be frozen for up to 6 months.
Provided by Deantini
Categories Low Protein
Time 1h10m
Yield 3-4 cups, 24 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 21.7, Fat 0.1, Sodium 54.2, Carbohydrate 4.6, Fiber 0.6, Sugar 3.5, Protein 0.3
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
A great recipe for red cabbage .I got this recipe from Keep The Home Fires Burning, Empress, Calgary cookbook.
Provided by DotM7037
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
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.
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