Rødkål is the Danish work for red cabbage and this pickled side dish is often served with meat at Christmas. I love cabbage so I'm keen to try this recipe.
Ingredients:
1 small red cabbage
3/4 cup vinegar
150g sugar
1/2 cup red juice
1 teaspoon salt
This is a nice simple recipe. Chop up your cabbage into small shredded pieces. The cabbage is such a lovely purple colour to start with.
Put the cabbage in a pan with the vinegar. Cook on a medium heat for about 30 minutes.
Add the juice (I used cherry juice), sugar and salt. Continue to cook until the cabbage is softened (about 20 minutes).
The liquid is reduced and thickened now coating the cabbage.
We loved this! The cabbage is sweet and caramalised by the juice and sugar giving it a thick sauce coating it. It went really well with the Danish meatloaf we paired it with giving a lovely contrasting flavour to the meaty, salty meatloaf. It's like a cabbage jam, which sounds disgusting but trust me it's delicious!
Ingredients:
1 small red cabbage
3/4 cup vinegar
150g sugar
1/2 cup red juice
1 teaspoon salt
This is a nice simple recipe. Chop up your cabbage into small shredded pieces. The cabbage is such a lovely purple colour to start with.
Put the cabbage in a pan with the vinegar. Cook on a medium heat for about 30 minutes.
Add the juice (I used cherry juice), sugar and salt. Continue to cook until the cabbage is softened (about 20 minutes).
The liquid is reduced and thickened now coating the cabbage.
We loved this! The cabbage is sweet and caramalised by the juice and sugar giving it a thick sauce coating it. It went really well with the Danish meatloaf we paired it with giving a lovely contrasting flavour to the meaty, salty meatloaf. It's like a cabbage jam, which sounds disgusting but trust me it's delicious!
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