Monday, August 15, 2011

Red Cabbage (Rødkål)

I made some Red Cabbage (Rødkål) the other day for the Taste of Denmark cooking demonstration I'm doing this week for a local restaurant.   And it was good.   I did make a few changes to the original recipe, mostly to suit my taste.    I like Red Cabbage, but sometimes I think the harshness of white vinegar overtakes the cabbage, so when I made it I used some Rice Vinegar instead.

Rødkål (Danish Style Red Cabbage)
Red Cabbage
Core the Cabbage

Red Cabbage, sliced
Slice thinly or process in Food Processor

Red cabbage in pot
Add to buttered pot and saute for a minute or two.

Rice Vinegar and Red Currant Jelly
Mix Rice Vinegar, Sugar and Red Currant Jelly together in a bowl.

Rice Vinegar, Red Currant Jelly and Red Cabbage
Add to simmering cabbage and stir it around.

Rice Vinegar, Red Currant Jelly and Red Cabbage
See the little chunks of Red Currant Jelly before they melted in.

Red Cabbage cooking
Red Cabbage after an hour, lots of juice there.


Rødkål (Danish Style Red Cabbage)
Ready to eat.


yield: 6-8 Servingsprint recipe

Rødkål (Danish Style Sweet and Sour Red Cabbage)

prep time: 10 MINScook time: 1 hour and 45 MINStotal time: 1 hours and 55 mins
Rødkål is a staple for many Danes. It's served year round, as an accompaniment to Frikadeller, to Flæskesteg (Pork Roast), with Stegt And (Roast Duck) or with any entree.

INGREDIENTS:

  • 1 head Red Cabbage, cored and sliced thin
  • 1/3 jar Red Currant Jelly
  • 1/4-1/2 cup Cider or Rice Vinegar
  • 1/2 cup Sugar
  • 1/2 cup Butter
  • 1 apple, grated

INSTRUCTIONS:

  1. Cook red cabbage til softened in about ½ cup butter in a covered pan. Add the jar of red current jelly, the 1/4- (1/2) cup vinegar, sugar and the grated apple, cover and let cook over low heat for 1-2 hours, stirring occasionally, make sure it doesn't cook out and burn. Taste and correct seasonings with more vinegar and sugar in the last half hour of cooking if desired. Serves 4-6 people.
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Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

4 comments:

  1. I really need to make red cabbage one of these days!!! Looks delicious.

    ReplyDelete
  2. Thank you, it was delicious. And best of all, I have some left over to freeze so I can have it whenever I choose.

    ReplyDelete
  3. Thanks for visiting Outside Oslo and pointing me to your Rødkål recipe! Yours looks delicious.

    ReplyDelete
    Replies
    1. I've been enjoying your blog as well. I'm making some Rødkål this week, now I'm hungry for it.

      Delete

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