About this recipe:In Denmark it is traditional to serve a cooked pickled red cabbage for the Christmas Eve dinner. This is my mum's, and it is so easy to make and will be a great side dish to any roast duck, turkey or goose. When reheating, I like to add a tablespoon of black currant jam to enhance the flavour.
1 small red cabbage, cored and shredded
2 teaspoons salt
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. Bring to the boil, then cover and simmer over medium heat for 1 hour. This can be served immediately, or chilled and reheated later in smaller portions.