Best Danish Red Cabbage Recipes

DANISH CHRISTMAS RED CABBAGE

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.

DANISH CHRISTMAS RED CABBAGE

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.

DANISH RED CHRISTMAS CABBAGE

Steps:

• Mix all ingredients in a large pot over medium high heat. Bring to a boil, lower heat and simmer cabbage for 1 hour and 15 min., stirring often. Cool cabbage and transfer to clean jars, refrigerate. Cabbage can be stored, refrigerated for up to two weeks.

DANISH RED CABBAGE

Steps:

• Remove the outer set of leaves of cabbage and discard. Cut cabbage quarters; remove and discard white stem. Chop remaining cabbage finely.
• Melt butter in a pot over medium heat. Cook and stir cabbage in melted butter until softened slightly, 2 to 3 minutes. Pour vinegar over cabbage and stir to coat. Add cranberry juice and sugar to the pot. Season cabbage mixture with salt.
• Reduce heat to low, place a cover on the pot, and cook, stirring occasionally, until the cabbage is completely tender, 60 to 75 minutes. Add more sugar towards the end if it is tart.

DANISH RED CABBAGE

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.

DANISH PICKLED RED CABBAGE (ROEDKAAL)

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.

DANISH RED CABBAGE

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.

DANISH MEATBALL BURGERS WITH PICKLED RED CABBAGE

Steps:

• Make the pickled cabbage: Combine the vinegar, sugar and 1 teaspoon salt in a medium saucepan. Add the cabbage and bring to a boil. Reduce the heat; simmer until the cabbage is brightly colored and tender, about 30 minutes. Remove from the heat; stir in the jam.
• Meanwhile, make the remoulade: Mix the mayonnaise, mustard, relish, capers, curry powder, turmeric and 1 teaspoon minced onion in a small bowl (reserve the remaining onion). Refrigerate until ready to use.
• Make the patties: Combine the beef, half-and-half, breadcrumbs, nutmeg, remaining minced onion, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and combine with your hands. Form the mixture into six 3/4-inch-thick patties.
• Heat 1 tablespoon olive oil in a cast-iron skillet over high heat. Add 3 patties to the skillet; cook until browned, 4 minutes. Flip and cook until cooked through, about 5 more minutes. Top each burger with a slice of cheese; cover and cook until melted, 1 minute. Transfer to a plate and repeat with the remaining 1 tablespoon olive oil, burger patties and cheese. Spread the remoulade on the top buns. Sandwich with the burgers and pickled cabbage.

DANISH SWEET AND SOUR RED CABBAGE

Steps:

• Shred cabbage. Discard tough parts.
• Cook in butter, stirring for 3-4 minute.
• Add water, vinegar and sugar.
• Cover and simmer for 1 hours.
• Add jelly and salt and pepper to taste.

RODKAAL (DANISH RED CABBAGE)

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.