Danish Pickled Red Cabbage Roedkaal Recipes

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DANISH RED CABBAGE (RøDKåL)



Danish Red Cabbage (Rødkål) image

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

1 kg red cabbage ((2.2 lb))
2 dl vinegar ((3/4 cup))
1.5 dl currant juice or elderberry juice ((2/3 cup))
150 g sugar ((5 oz))
1 tsp salt

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.

RODKAAL (DANISH RED CABBAGE)



Rodkaal (Danish Red Cabbage) image

We usually had this on special occasions. With the Goose at Christmas, Roast pork with Crackling and special lunches when Frikadeller (Danish Meat Balls) were served.

Provided by Kelanger

Categories     Vegetable

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 6

1 medium red cabbage
1 tablespoon shortening or 1 tablespoon bacon fat
1/2 cup vinegar
1 teaspoon salt
1/4 cup sugar
1/4 cup red currant jelly

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.

Nutrition Facts : Calories 81.2, Fat 1.4, SaturatedFat 0.3, Sodium 258, Carbohydrate 17.1, Fiber 1.9, Sugar 12.5, Protein 1.2

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