Danish Red Cabbage Recipe
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5.0
3 reviews
Excellent
Danish Red Cabbage Recipe
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Just like my mor made it at home.
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Ingredients
- ¼ cup duck fat
- 4 tablespoons butter
- 1 medium head cabbage
- 1 yellow onion
- ¾ cup red wine
- ½ cup superfine sugar
- ¼ cup Red current jelly
- ¼ cup white vinegar
- 1 cinnamon stick
- 10 whole cloves
- 2 tablespoons apple grated, optional
- salt and pepper to taste
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Instructions
- Remove the tough outer leaves from the cabbage, wash and core the head. Slice the head in half from top to bottom. Laying each half down on a cutting board, slice the cabbage in big thick slices or finely cut thin slices. Really depends on how you like your red cabbage.
- Preheat a large pan, big enough to hold all the cabbage, add duck fat or butter and when it’s good and hot, add the cabbage. Cook over medium to medium-high heat until the cabbage gets shiny but not browned.
- Add the onion, red wine, sugar, red currant jelly, vinegar, cinnamon stick, and cloves to the pan.
- Season with some salt and pepper. If you are using optional apples, now’s the time to add them.
- Cover the pot, lower the heat and simmer for approximately 2 hours until the cabbage is “dark purple and shiny.”
- Remove the onion, taste and adjust seasoning with salt and pepper and if needed, some additional sugar. You want it to be a little sweet, but not too much.
Notes
- You can serve this right away with the rest of your meal but it really does get better when served the following day. Historically, this is a traditional Danish side dish served with stuffed loin of pork or goose on Christmas Day.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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