Danish Sweet And Sour Red Cabbage Recipes

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RøDKåL OR DANISH RED CABBAGE



Rødkål or Danish Red Cabbage image

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

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 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

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 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 SWEET AND SOUR RED CABBAGE



Danish Sweet and Sour Red Cabbage image

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

3 lbs red cabbage
1/2 cup water
1/4 cup butter
2 tablespoons red wine vinegar
1 tablespoon sugar
salt and pepper
1/2 cup red currant jelly

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

SWEET AND SOUR RED CABBAGE



Sweet and Sour Red Cabbage image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 8

1 medium shallot, chopped
1 clove garlic, chopped
2 tablespoons unsalted butter
2 1/2 to 3 pounds red cabbage, shredded (about 10 cups)
1/2 cup red burgundy wine
1 1/4 cups balsamic vinegar
1/2 cup granulated sugar
Salt and freshly ground black pepper

Steps:

  • In a 12-inch skillet, saute the shallots and garlic in the butter over medium heat for 1 minute, until golden brown. Add the shredded cabbage. Add the wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in the vinegar and sugar. Season with salt and pepper to taste. Increase the heat to high and bring to a boil, stirring constantly to prevent the sugar from burning. Reduce the heat and simmer about 10 minutes, until the liquid is reduced by 3/4.

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

SWEET AND SOUR GERMAN RED CABBAGE



Sweet and Sour German Red Cabbage image

This recipe is the closest I have found to the red cabbage my grandmother made. I hated it as a kid. I had to sit at the table until I ate at least 2 spoonfuls - I would rather have died. Now, I love it!!! I serve it with Recipe #59717 and smashed redskin potatoes. An absolutely wonderful autumn meal.

Provided by Z-chef

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

4 ounces butter
1 medium head red cabbage, shredded
2 granny smith apples, peeled, cored and sliced thin
1 medium onion, diced
1/2-3/4 cup red wine vinegar
3/4 cup water
1/2-3/4 cup beer
1/2 cup sugar
1 pinch cinnamon
1 pinch ground cloves
1 pinch allspice
1 bay leaf

Steps:

  • Melt butter in large skillet.
  • Add cabbage, apples, onion and bay leaf.
  • Mix red wine vinegar, water and beer and pour over cabbage mixture.
  • Mix sugar, cinnamon, cloves and allspice and mix into cabbage mixture.
  • Cook over medium to medium-low heat, covered, for 30-45 minutes, until cabbage, apples and onion are cooked down and are very tender. Better to cook too long than to under cook.
  • Remove bay leaf before serving.

Nutrition Facts : Calories 283.7, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.6, Sodium 149.1, Carbohydrate 35.9, Fiber 4.3, Sugar 27.7, Protein 2.5

SWEET AND SOUR GERMAN RED CABBAGE



Sweet and Sour German Red Cabbage image

If your family likes the sweet-tart flavor found in many German dishes, they'll enjoy this recipe. The cabbage, apples and onions are cooked with vinegar, sugar and a variety of spices-the end result can't be beat!

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 6-8 servings.

Number Of Ingredients 14

1 medium head red cabbage, cored and sliced
2 large tart apples, peeled and sliced
1 medium sweet onion, sliced and separated into rings
1-1/2 cups water
1 cup cider vinegar
1/2 cup sugar
1 tablespoon butter
1 teaspoon salt
6 whole peppercorns
2 whole allspice
2 whole cloves
1 bay leaf
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

  • In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts : Calories 126 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 322mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 3g fiber), Protein 2g protein.

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.

SWEET-SOUR RED CABBAGE



Sweet-Sour Red Cabbage image

The first time I bought a red cabbage, I didn't quite know what to do with it. After some experimenting, I came up with this recipe that's now my fall comfort food. As a side, it's compatible with a variety of meat entrees, but I especially like it with a pork roast or chops.-Karen Gorman, Gunnison, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7

2 tablespoons cider vinegar
1 tablespoon brown sugar
1/4 teaspoon caraway seeds
1/4 teaspoon celery seed
2 cups shredded red cabbage
1/2 cup thinly sliced onion
Salt and pepper to taste

Steps:

  • In a small bowl, combine the vinegar, brown sugar, caraway and celery seeds; set aside. Place cabbage and onion in a saucepan; add a small amount of water. Cover and steam until tender, about 15 minutes. , Add vinegar mixture; toss to coat. Season with salt and pepper. Serve warm.

Nutrition Facts : Calories 60 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

MOM'S SWEET-AND-SOUR RED CABBAGE



Mom's Sweet-and-Sour Red Cabbage image

Provided by Frances Largeman-Roth

Categories     Leafy Green     Side     Sauté     Vegetarian     Apple     Healthy     Cabbage     Mandoline     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 13

1 medium head RED CABBAGE, tough outer leaves removed
1/4 cup (60ml) OLIVE OIL
1 RED ONION, diced
2 FUJI APPLES, peeled, cored, and finely chopped
3 JUNIPER BERRIES
3 whole ALLSPICE BERRIES, or 1/4 teaspoon ground allspice
3 whole CLOVES, or 1/4 teaspoon ground cloves
1 BAY LEAF
1/2 teaspoon SALT
1/4 teaspoon freshly ground BLACK PEPPER
3 tablespoons RED CURRANT JELLY
2 tablespoons BALSAMIC VINEGAR, preferably white
1 teaspoon LIGHT BROWN SUGAR

Steps:

  • 1. Using a box grater, mandoline, or a coarse Microplane grater, grate the cabbage. In a large saucepan, heat the oil over medium-high heat. Add the onion and sauté for 2 minutes.
  • 2. Lower the heat to medium; add the cabbage and apples and stir to combine. Add the juniper berries, allspice berries, cloves, bay leaf, salt, pepper, jelly, vinegar, sugar, and 1/2 cup (120ml) of water and stir to combine. Turn the heat to low, cover, and cook for 40 minutes, until the cabbage is tender.
  • 3. Remove the juniper berries, allspice berries, cloves, and bay leaf. Serve the cabbage hot or at room temperature. Refrigerate for up to 4 days. Leftovers can also be frozen in an airtight container for up to 1 month.

SWEET AND SOUR RED CABBAGE



Sweet and Sour Red Cabbage image

This dish can be made in advance and reheated before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 5 cups

Number Of Ingredients 8

1 small head red cabbage, (about 2 pounds)
2 tablespoons vegetable oil
7 tablespoons red-wine vinegar
3 tablespoons honey
1 teaspoon ground cinnamon
Pinch of ground allspice
Salt and freshly ground black pepper
1 Granny Smith apple

Steps:

  • Cut cabbage in half lengthwise, remove core, and slice as thinly as possible.
  • Heat oil in a large saucepan over medium-low heat. Add cabbage, and saute stirring until wilted, about 10 minutes. Add vinegar, honey, and spices. Season well with salt and pepper. Add 3 tablespoons water, and continue cooking cabbage until almost soft, about 1 1/2 hours. (Add more water if needed while cabbage is cooking.)
  • Cut apple in half lengthwise, remove core, and slice into very thin wedges. Add to cabbage, and continue cooking until cabbage is soft and almost dry, about 20 more minutes.

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