Danish Red Cabbage (Rodkal)
Recipe: #16447
December 22, 2014
Categories: Side Dishes, Cabbage, Scandinavian, Christmas, Easter New Years, Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Kosher Dairy, more
"This recipe is one my Mother made for years. Red Cabbage cooked this way is tradional to serve on Christmas Eve along side a pork roast with crackling. The long slow cook time is important do not try to speed it up. The Red Current Jelly not only adds sweetness but also helps maintain a deep red colour. For rich colour you may also add a bit of beet juice from your pickled beets. Make the cabbage a day or two in advance. The flavour improves with sitting. Just reheat before serving. The red cabbage is alao used as a garnish on open face sandwiches like liver pate or headcheese"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (222.2 g)
- Calories 164.3
- Total Fat - 6 g
- Saturated Fat - 3.6 g
- Cholesterol - 15.2 mg
- Sodium - 184.8 mg
- Total Carbohydrate - 26 g
- Dietary Fiber - 2.9 g
- Sugars - 15.7 g
- Protein - 3.1 g
- Calcium - 92.5 mg
- Iron - 2 mg
- Vitamin C - 63.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Melt the butter in a large skillet with a lid.
Step 2
Add prepared cabbage and apples, stir and cook over low heat for 5 minutes or so.
Step 3
Add the vinegar and water.
Step 4
Season with salt and pepper.
Step 5
Put the lid on, very low heat.
Step 6
Cook until the cabbage is tender (apprx 2 hours), stirring every once in a while
Step 7
Add red current jelly.
Step 8
Taste, the cabbage should be sweet & sour.
Step 9
If necessary add a spoonful of sugar.
Step 10
Bring to a boil, remove from heat.
Step 11
Either serve now or put in a container and store in the fridge.
Step 12
Reheat just before serving
Tips
- Skillet with lid
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