Danish Cabbage Recipes

DANISH RED CABBAGE (RøDKåL)

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 RED CABBAGE

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.

DANISH CHRISTMAS RED CABBAGE

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.

DANISH PICKLED RED CABBAGE (ROEDKAAL)

Steps:

• Place cabbage, apple, vinegar, cranberry and salt in a pot; simmer under lid for 1 hour.
• Remove the lid and cook for another 10 min to let some of the moisture steam off
• Remove from heat and if needed strain lightly, you will need to have a bit of moisture left but the cabbage should not be swimming in it.
• Add sugar until desired tartness is achieved.

DANISH CHRISTMAS RED CABBAGE

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.

DANISH CABBAGE ROLLS

Steps:

• Combine meats, egg, salt& pepper in a large bowl.
• Add milk and flour to make a stiff consistency.
• It should all come together in a ball.
• Cut around core of cabbage and soak in boiling water to loosen leaves.
• Remove leaves and fill each one with a spoonfull of meat mixture toward the core end.
• Fold this end over the meat and then fold in the sides and fasten with toothpicks.
• Place the cabbage rolls in a large pot, fold side down.
• Cover with water and boil on med.
• heat for 20 to 25 minutes.
• When cooked, drain liquid from the cabbage rolls into a large measuring cup and keep.
• SAUCE FOR CABBAGE ROLLS Melt 1/4 lb.
• margarine in a large pot.
• Add enough flour to the margarine, a little at a time, to make a crumbly texture.
• Add the cabbage water slowly, in small amounts, stirring constantly, the sauce will thicken and you continue adding cabbage water and stirring until you get a nice creamy sauce.
• Add salt& pepper to taste.
• Serve the warm cabbage rolls with a tureen of sauce to be ladled over them.

DANISH RED CABBAGE

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 RED CABBAGE

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 BROWNED CABBAGE WITH CARAWAY

Steps:

• Melt Bacon dripping in a saucepan (or heat oil).
• Add cabbage.
• cook on low heat for 30 minutes.
• Add caraway seeds, continue cooking for at least another 1 1/2 hours. I have had it on for 4 hours.
• Give the pot a stir every time you pass by the stove.
• The cabbage will be golden brown when it is done.

DANISH BRAISED CABBAGE

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.