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Bex’s grandmother’s Danish rødkål red cabbage recipe

easy Danish rodkal red cabbage recipe

Red cabbage is traditionally served on Christmas Eve with roast goose or duck, as its sweet/sour flavour cuts through the richness of the meat beautifully. It is traditional in our house to make it the day before Christmas Eve, as the smell fills the house and gets everyone excited about the party to come. I love it served hot with roast pork, but it is even better cold as a garnish on an open sandwich.

Some recipes omit the redcurrant jelly and apples, but I find they give the cabbage a lovely thick dark red characteristic colour which is missing otherwise. Takes 3-4 hours.

Ingredients

1 red cabbage

3 oz butter

1 cooking apple, peeled and chopped roughly

1 cup of redcurrant jelly

¼ cup of vinegar

Salt and peppercorns

Water

Method

Shred the cabbage finely. Melt the butter in a large heavy based saucepan (I have an old jam pan I use especially for rodkal as until it starts to cook down the cabbage takes up a lot of room!).

Add the cabbage and stir until the butter has been mixed through and the cabbage is all glossy. Add the vinegar, apple, and a pinch of seasoning, along with a couple of tablespoons of water. Cook on a low heat for 2 hours, stirring periodically. If you find it is getting too dry add another spoonful of water; it should be moistly glossy but not sitting in a pool of liquid.

Add the redcurrant jelly and cook for another hour, then season and start fiddling with the taste; I often add another couple of spoonfuls of jelly if I find it is not sweet enough. Cook until the cabbage is soft, rich and thick then leave overnight for the flavours to really develop. Warm gently to serve. Apparently it heats up very nicely in the microwave but I haven’t got one!

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