DANISH RED CABBAGE
Danish side dish served hot with meatballs (frikadeller), pork chops, pork roast, duck. Particularly popular around Christmas.
Provided by nkkseattle
Categories Side Dish Vegetables
Time 1h20m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 21 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 3.2 g, Protein 2.2 g, SaturatedFat 2.5 g, Sodium 69 mg, Sugar 15 g
RøDKåL OR DANISH RED CABBAGE
This Rødkål (Danish Red Cabbage) is a Danish recipe we love. It is a side dish similar to sauerkraut but a little sweeter.
Provided by Erica Walker
Categories Side Dish
Time 1h10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 408 kcal, Carbohydrate 94 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 612 mg, Fiber 3 g, Sugar 54 g, ServingSize 1 serving
RED PICKLED CABBAGE
I go nuts over this cabbage in the Paris delis. Red cabbage is very good you you and this keeps 2 weeks in my fridge with no problem. The crunch is still there! Use all organic ingredients if possible. A terrific side dish to an omelette or sandwich.
Provided by KaffirLime
Categories Vegetable
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Grate or shred cabbage into very thin slivers.
- Place cabbage in a porcelain bowl.
- Add 1/2 cup of olive oil.
- Add 1/4 cup of Apple cider vinegar (I like the organic one).
- Add 2 to 3 tablespoon of raw honey.
- Toss and mix everything together and add salt & pepper to taste.
- Store in glass jar(s). Keeps fresh for a long time.
- The ratio can be adjusted to your taste. If you like it more tart, add more vinegar and so on.
Nutrition Facts : Calories 112.9, Fat 9.1, SaturatedFat 1.3, Sodium 19.4, Carbohydrate 8.1, Fiber 1.5, Sugar 5.6, Protein 1
DANISH RED CABBAGE (RøDKåL)
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
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.
DANISH CHRISTMAS RED CABBAGE
In Denmark it is traditional to serve a cooked pickled red cabbage for the Christmas Eve dinner. This is my mother's, and it is so easy to make and will be a great sidedish to any roast duck, turkey or goose. When reheating, I like to add a tablespoon of black currant jam to enhance the flavor.
Provided by LILLELI
Categories Side Dish Vegetables
Time 1h30m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 36.8 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 402.1 mg, Sugar 35.1 g
PICKLED RED CABBAGE
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
Provided by Sarah Cook
Categories Condiment, Snack
Time 30m
Yield Makes 1kg
Number Of Ingredients 8
Steps:
- Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
- Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
- Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.
Nutrition Facts : Calories 66 calories, Fat 0.3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 0.4 grams fiber, Protein 0.4 grams protein, Sodium 0.7 milligram of sodium
DANISH RED CABBAGE
A great recipe for red cabbage .I got this recipe from Keep The Home Fires Burning, Empress, Calgary cookbook.
Provided by DotM7037
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
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 PICKLED RED CABBAGE (ROEDKAAL)
This side dish is a stable in all Danish homes and is served as a condiment along with pork roast, duck etc. It can be served warm or cold. The recipe is adapted from a Danish cook book 'God Mad - Let at lave' which is also a stable in Danish homes. The prepared cabbage can be frozen for up to 6 months.
Provided by Deantini
Categories Low Protein
Time 1h10m
Yield 3-4 cups, 24 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 21.7, Fat 0.1, Sodium 54.2, Carbohydrate 4.6, Fiber 0.6, Sugar 3.5, Protein 0.3
PICKLED CABBAGE AND PEPPERS
This relish from "The Joy of Pickling" has replaced sauerkraut in our house. Sour, sweet, and spicy, it's great for topping hot dogs or as a side with sausage. Serve hot or cold. Editted to add: Feel free to substitute other commercial vinegars. I often use white vinegar or apple cider vinegar, as white wine vinegar can be a bit expensive.
Provided by dianegrapegrower
Categories Vegetable
Time 40m
Yield 4 pints
Number Of Ingredients 8
Steps:
- In a large bowl or cork, toss the cabbage and peppers with the salt. Cover and let stand in a cool place for 8-12 hours.
- In a non-reactive saucepan, combine the sugar and vinegar. Bring to a boil, then let it cool.
- Rinse the cabbage, and drain it well. Toss with the pepper flakes, mustard seeds and garlic. Pack the vegetable mixture firmly into pint mason jars. (the recipe as written generally makes about 4 pints. If you find you need more jars, you may not have packed firmly enough - and you'll need more vinegar mixture as a result.) Pour the vinegar mixture over the vegetables. Close the jars with hot two-piece caps.
- Process the jars for 20 minutes in a boiling water bath. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the cabbage.
DANISH SWEET AND SOUR RED CABBAGE
Excellent side dish that compliments the stuffed pork tenderloin perfectly. Easy to make as well. Adapted from Scandinavian website
Provided by tornadoes three
Categories Greens
Time 8m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 165.6, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 93.4, Carbohydrate 28.8, Fiber 3.8, Sugar 19, Protein 2.5
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