Danish Red Cabbage Recipes

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DANISH RED CABBAGE



Danish Red Cabbage image

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

1 medium red cabbage
1/2 cup vinegar
1/4 cup water
1/4 cup sugar
1/2 teaspoon salt
1/2 cup red currant jelly

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 RED CABBAGE



Danish Red Cabbage image

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

1 (2 pound) red cabbage
2 tablespoons butter
¼ cup distilled white vinegar
1 cup cranberry juice
2 tablespoons sugar, or more to taste
salt to taste

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

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.

DANISH MEATBALL BURGERS WITH PICKLED RED CABBAGE



Danish Meatball Burgers with Pickled Red Cabbage image

Food Network Magazine asked readers: Can you make a better burger than Bobby Flay's Spanish Burger with Pickled Shallots? Tons of you tried to beat the chef's prosciutto-and-shallot-topped Spanish burger with your own elaborate creations - here is one of the winners.

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 20

1/2 cup white vinegar
1/2 cup sugar
Kosher salt
1/2 small red cabbage, thinly sliced
1 tablespoon red currant jam
1/2 cup mayonnaise
1 tablespoon whole-grain mustard
1 tablespoon dill pickle relish
1 tablespoon capers
1 teaspoon curry powder
1 teaspoon ground turmeric
1 small onion, minced
2 pounds lean ground beef sirloin
1/2 cup half-and-half
1/4 cup breadcrumbs
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
6 slices havarti cheese
6 rye buns, split

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 CHRISTMAS RED CABBAGE



Danish Christmas Red Cabbage image

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

1 small head red cabbage, cored and shredded
2 cups white sugar
2 cups white vinegar
2 teaspoons salt
3 cups water

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

DANISH RED CABBAGE



Danish Red Cabbage image

Provided by Nika Standen Hazelton

Categories     Side     Vinegar     Apple     Winter     Cabbage     Jam or Jelly     House & Garden     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1 medium red cabbage (about 3 pounds)
3 tablespoons butter
1 tablespoon sugar or more, according to taste
1/4 cup vinegar
Salt, pepper
2 medium tart apples, peeled, cored and chopped (optional)
1/2 cup red currant jelly

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 BRAISED CABBAGE



Danish Braised Cabbage image

This red cabbage recipe is a tangy addition to meals, and it's quite easy to prepare. Note that the flavor deepens and improves if you prepare the dish a day ahead, refrigerate it, and then reheat it on the stove or in a 325-degree oven before serving.

Provided by Millereg

Categories     Grains

Time 2h50m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 medium red cabbage (about 2 pounds)
4 tablespoons butter, cut in small pieces
1 tablespoon sugar
1 teaspoon salt
1/3 cup water
1/3 cup vinegar
1/4 cup red currant jelly
2 tablespoons grated apples

Steps:

  • Preheat oven to 325 degrees.
  • Wash cabbage, remove outer leaves, and cut in half lengthwise; remove core; slice or chop fine, using a knife or food processor.
  • In a heavy 4- or 5-quart casserole, combine butter, sugar, salt, water, and vinegar.
  • Bring to a boil on the stove; add cabbage and toss well to coat.
  • Bring to a boil; cover casserole, and place in oven.
  • Bake for 2 hours.
  • Check occasionally and add some water if all the liquid has cooked away.
  • Ten minutes before cooking is finished, stir in jelly and apple; replace cover.

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