Danish Red Cabbage (Rodkal)

5
Servings
20m
Prep Time
2h
Cook Time
2h 20m
Ready In


"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 recipe yields 5 servings
OK

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 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 & Variations


  • Skillet with lid

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