Danish style red cabbage
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About this recipe:
A lovely side dish, especially for Christmas. Red cabbage pairs with fruit flavours from cherry and lemon juice.
1 whole red cabbage
50g butter, or as needed
1 tablespoon caster sugar, or to taste
1/2 lemon, juiced or as needed
150ml cherry or blackcurrant juice
salt and pepper
5 min › Cook:
2 hr › Ready in:
2 hr 5 min
Remove the outer leaves of the cabbage and quarter the remainder, removing the stem. Slice finely.
In a large casserole dish (preferably heavy bottomed) melt the butter. Stir in the sugar, mix well then add the lemon juice and a little of the fruit juice. Bring to the boil.
Add the cabbage to the casserole pot and mix well. Cover and steam until the cabbage is tender, about 1 1/2 hours. Be sure to check regularly, stir and add more of the fruit juice as you go along.
For the last 15 minutes, add a good knob of butter, more lemon juice and sugar to taste. Serve. Substitution
This is also nice with the addition of apple or some caraway seeds added.
Perfect, just like my Danish mothers red cabbage. She is a great person for improvising, and for some strange reason she used concentrated ribena in her recipe, but this recipe was perfect and tasted us the same as my mothers.
- 29 Oct 2011
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