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
SWEET-AND-SOUR CABBAGE
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Add 3/4 teaspoon caraway seeds and 1 minced garlic clove; cook, stirring, 1 minute. Halve 2 pounds carrots lengthwise and cut into 2-inch pieces; add to the skillet along with 1/2 cup water, 3 tablespoons each brown sugar and cider vinegar, and salt and pepper to taste. Bring to a simmer, cover and cook 15 minutes. Stir in 4 cups shredded red cabbage and season with salt; cook 5 minutes. Remove from the heat and add a squeeze of lemon juice. Transfer to a bowl and top with torn fresh dill and parsley.
SWEET AND SOUR RED CABBAGE
Steps:
- In a 12-inch skillet, saute the shallots and garlic in the butter over medium heat for 1 minute, until golden brown. Add the shredded cabbage. Add the wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in the vinegar and sugar. Season with salt and pepper to taste. Increase the heat to high and bring to a boil, stirring constantly to prevent the sugar from burning. Reduce the heat and simmer about 10 minutes, until the liquid is reduced by 3/4.
MY FAVORITE SWEET AND SOUR RED CABBAGE
I have tried several different versions of this recipe, but this is my favorite. I think the caraway and celery seed is what makes the difference. The recipe is from Taste of Home magazine and is credited to Karen Gorman.
Provided by Chris from Kansas
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine vinegar, brown sugar, caraway and celery seeds; set aside.
- Place cabbage and onion in a saucepan; add a small amount of water.
- Cover and steam until tender, about 15 minutes.
- Add vinegar mixture and toss to coat.
- Season with salt and pepper.
- Serve warm.
Nutrition Facts : Calories 69.5, Fat 0.2, Sodium 24, Carbohydrate 16.3, Fiber 2.2, Sugar 11.2, Protein 1.5
SUSS-SAURES ROTKRAUT (SWEET-AND-SOUR RED CABBAGE)
Make and share this Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage) recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in 4-quart dutch oven.
- Add apples and onions, sauté slightly.
- Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
- Simmer, covered, for 1 hour.
- Then add the remaining ingredients.
- Heat to melt the butter and serve immediately.
MOM'S SWEET-AND-SOUR RED CABBAGE
Provided by Frances Largeman-Roth
Categories Leafy Green Side Sauté Vegetarian Apple Healthy Cabbage Mandoline Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- 1. Using a box grater, mandoline, or a coarse Microplane grater, grate the cabbage. In a large saucepan, heat the oil over medium-high heat. Add the onion and sauté for 2 minutes.
- 2. Lower the heat to medium; add the cabbage and apples and stir to combine. Add the juniper berries, allspice berries, cloves, bay leaf, salt, pepper, jelly, vinegar, sugar, and 1/2 cup (120ml) of water and stir to combine. Turn the heat to low, cover, and cook for 40 minutes, until the cabbage is tender.
- 3. Remove the juniper berries, allspice berries, cloves, and bay leaf. Serve the cabbage hot or at room temperature. Refrigerate for up to 4 days. Leftovers can also be frozen in an airtight container for up to 1 month.
SWEET AND SOUR GERMAN RED CABBAGE
This recipe is the closest I have found to the red cabbage my grandmother made. I hated it as a kid. I had to sit at the table until I ate at least 2 spoonfuls - I would rather have died. Now, I love it!!! I serve it with Recipe #59717 and smashed redskin potatoes. An absolutely wonderful autumn meal.
Provided by Z-chef
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in large skillet.
- Add cabbage, apples, onion and bay leaf.
- Mix red wine vinegar, water and beer and pour over cabbage mixture.
- Mix sugar, cinnamon, cloves and allspice and mix into cabbage mixture.
- Cook over medium to medium-low heat, covered, for 30-45 minutes, until cabbage, apples and onion are cooked down and are very tender. Better to cook too long than to under cook.
- Remove bay leaf before serving.
Nutrition Facts : Calories 283.7, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.6, Sodium 149.1, Carbohydrate 35.9, Fiber 4.3, Sugar 27.7, Protein 2.5
DANISH CABBAGE
This is a simple cabbage recipe with sour cream my grandmother taught me.
Provided by LAURA NASON
Categories Side Dish Vegetables
Time 34m
Yield 6
Number Of Ingredients 5
Steps:
- Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop. Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 12.1 g, Cholesterol 16.9 mg, Fat 8.2 g, Fiber 3.7 g, Protein 3.7 g, SaturatedFat 5 g, Sodium 232.7 mg, Sugar 5.3 g
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
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.
SWEET-SOUR RED CABBAGE
The first time I bought a red cabbage, I didn't quite know what to do with it. After some experimenting, I came up with this recipe that's now my fall comfort food. As a side, it's compatible with a variety of meat entrees, but I especially like it with a pork roast or chops.-Karen Gorman, Gunnison, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the vinegar, brown sugar, caraway and celery seeds; set aside. Place cabbage and onion in a saucepan; add a small amount of water. Cover and steam until tender, about 15 minutes. , Add vinegar mixture; toss to coat. Season with salt and pepper. Serve warm.
Nutrition Facts : Calories 60 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SWEET AND SOUR RED CABBAGE
Authentic and tasty! I found this in a recipe book in my Grandma's library (A World of Good Eating). I haven't been able to find a reprint of the book but the recipes are quite delicious.
Provided by luvinlif2k
Categories Vegetable
Time 1h35m
Yield 10-15 serving(s)
Number Of Ingredients 8
Steps:
- Remove the outer leaves and hard core from cabbage and chop coarsely.
- Heat the bacon fat in a large skillet or kettle. Add onions and slowly cook until tender.
- Add the cabbage and salt. Cover and steam for 10 minutes.
- Add apples and 1/4 cup boiling water.
- Cover and simmer over low heat for 1 hour or until the cabbage is tender.
- Add the vinegar and sugar and continue to cook 15 minutes longer.
- Serve hot.
- NOTE: Sugar and vinegar amounts can be varied according to your family's tastes.
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