Rødkål
A Danish red cabbage dish that's usually served during Christmas and paired with pork and crackling
Prep Time 10 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course Side Dish
Cuisine Danish
- 1 Red cabbage head (approx. 1½ kg)
- 40 g Butter
- 25 g Sugar
- 1 tbsp. Vinegar
- 1½ dl Current juice (150 ml)
- 1 pinch Salt
Peel the outer, coarse leaves of the cabbage, and cut it finely without taking the stalk.
Melt the butter in a large saucepan and add the sugar, vinegar and currant juice.
Put the cabbage in the pan, put the lid on and let the cabbage steam tender on low heat for approx. 1 hour time. Stir a few times in the pan along the way.
Remove the lid from the pan and let the cabbage steam further without the lid and with regular stirring.
Season the cabbage with sugar, salt, currant juice and possibly. more butter - or fat from a roast - if you think it lacks fat.