Danish Red Cabbage Recipe (2024)

by G. Stephen Jones 3 Comments

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In Danish, My Mom Called This Rødkål

Growing up, my mom would serve red cabbage with a lot of our meals especially when she served pork. Pork roasts, pork chops, leftover pork with potatoes and onions. Didn’t matter, there was always a serving of red cabbage on the side.

Fortunately for me, I liked the taste of the sweet and tart flavors of her red cabbage but now that I think back, I don’t remember my mom ever making red cabbage from scratch. As far back as I can remember, it always came from a jar.

Where she purchased these jars of red cabbage is a mystery to me. My recollection is the labels were in Danish so either she shopped at Scandinavian store near us (doubtful), she brought it back with her from her many trips to Denmark or she purchased an American brand of red cabbage.

Making Your Own Red Cabbage

I thought it would be fun to prepare my own Danish red cabbage and found this recipe in Trina Hahnemann’s The Scandinavian Cookbook. Chef Trina is a well know Danish chef and food writer and was nice enough to do an interview with me. See Interview with Trina Hahnemann.

What I didn’t know about red cabbage is how red currant jelly is used to help give it its dark red coloring. In looking at other recipes for Danish red cabbage, I noticed a lot of them included apples but this one doesn’t and I’m not sure why. It seems to me the apples help give the dish some of its tartness. I’ll make them optional.

Chef Trina’s recipe also calls for duck fat, an item that is not always easy to find in your local supermarket. I substituted butter but I’m sure the duck fat version is incredible.

📖 Recipe

Danish Red Cabbage Recipe (2)

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Danish Red Cabbage Recipe

Just like my mor made it at home.

Prep Time10 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 10 minutes mins

Course: Side Dish

Cuisine: Danish

Keyword: red cabbage

Servings: 4 people

Ingredients

  • ¼ cup duck fat
  • 4 tablespoons butter
  • 1 medium head cabbage
  • 1 yellow onion
  • ¾ cup red wine
  • ½ cup superfine sugar
  • ¼ cup red current jelly
  • ¼ cup white vinegar
  • 1 cinnamon stick
  • 10 whole cloves
  • 2 tablespoons apple grated, optional
  • salt and pepper to taste

Instructions

  • Remove the tough outer leaves from the cabbage, wash and core the head. Slice the head in half from top to bottom. Laying each half down on a cutting board, slice the cabbage in big thick slices or finely cut thin slices.

    Really depends on how you like your red cabbage.

  • Preheat a large pan, big enough to hold all the cabbage, add duck fat or butter and when it’s good and hot, add the cabbage.

    Cook over medium to medium-high heat until the cabbage gets shiny but not browned.

  • Add the onion, red wine, sugar, red currant jelly, vinegar, cinnamon stick, and cloves to the pan.

  • Season with some salt and pepper.

    If you are using optional apples, now’s the time to add them.

  • Cover the pot, lower the heat and simmer for approximately 2 hours until the cabbage is “dark purple and shiny.”

  • Remove the onion, taste and adjust seasoning with salt and pepper and if needed, some additional sugar. You want it to be a little sweet, but not too much.

Notes

You can serve this right away with the rest of your meal but it really does get better when served the following day. Historically, this is a traditional Danish side dish served with stuffed loin of pork or goose on Christmas Day.

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Reader Interactions

Comments

  1. Bertil Moller

    Thank You

    Reply

  2. Aida Hansen

    This is by far the most traditional recipe I've seen, very much like my mother's recipe! She is almost 90 and was telling me the steps, thank you for refreshing our memory. Have a wonderful New Year!

    Reply

  3. Lloyd Ashley Morgan

    Great recipe

    Reply

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Danish Red Cabbage Recipe (2024)

FAQs

Why add vinegar to red cabbage? ›

When cooked in an alkaline liquid like water, red cabbage turns blue. Adding vinegar, lemon juice, or another acid helps the cabbage to retain its red-purple color. Vinegar is also a bright flavor complement to the bold, earthy taste of the cabbage.

Can you cook red cabbage the same as regular cabbage? ›

Red and green cabbage can be used interchangeably in most recipes. The difference between cooking green cabbage and red cabbage is just one extra step. The compounds that give red cabbage its color, called anthocyanins, are water-soluble and will turn an unappetizing blue color when cooked.

Why is my red cabbage turning blue? ›

These pigments are also the reason why red cabbage turns a strange shade of blue when it's cooked: Extraordinarily sensitive to acidity, anthocyanins will turn blue when their environment goes a little alkaline; say, when tap water is added to a cooked dish (via Cook's Illustrated).

Do you drain red cabbage? ›

Shred it, blanch it for a couple of minutes, drain (it will have turned blue), layer into a casserole dish with a mixture of apple and onion slices fried in butter, salt and pepper, moisten with a small amount of water mixed with vinegar (about 80% water, 20% vinegar), so the water is just below the level of cabbage, ...

What happens when you add lemon juice to red cabbage juice? ›

The red cabbage liquid has a blue-violet color, but when it comes in contact with acidic substances it becomes red, while in contact with basic substances it becomes green and even yellow. Lemon juice being acidic turns red in contact with red cabbage juice.

What does lemon juice do to red cabbage? ›

Substances such as lemon juice and vinegar turn the cabbage juice red because they are acidic.

What is the healthiest way to eat red cabbage? ›

Go raw. Lock in nutrients by eating your cabbage uncooked in salads. Just make sure you slice it very finely.

How long does red cabbage take to cook? ›

Bring a large pan to medium high heat and add olive oil, red cabbage, salt, and pepper. Reduce heat to medium low and cook ~ 50 minutes (for super soft cabbage), stirring occasionally so that nothing sticks or burns to the pan. OR cook ~ 20 minutes for medium soft cabbage.

Is red cabbage healthier than regular cabbage? ›

But red cabbage has higher levels of some types of antioxidants than other types of cabbage. These nutrients are thought to help reduce the risk of health conditions such as cancer, osteoporosis, and heart disease.

How can you tell if red cabbage has gone bad? ›

You may also notice a strange or off smell if red cabbage is spoiling. Red cabbage should feel firm and robust, but if it starts to feel slimy or overly soft, it's likely past its prime. In any of these cases, it's best to discard the cabbage. Always store red cabbage in the fridge.

What is the fungus on red cabbage? ›

Diseases that are particularly dangerous to red cabbage include cabbage hernia (Plasmodiophora brassicae) – a fungal disease that negatively affects growth and causes leaves to wilt.

Can I just boil red cabbage? ›

Red cabbage can also be boiled. To preserve the crunch, cook in salted boiling water with a teaspoon of vinegar for 5 minutes unless a softer consistency is desired in which case cook for a little longer.

Why do you soak red cabbage in water? ›

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Do I need to refrigerate red cabbage? ›

How to Store Cabbage in the Fridge. Whether it's red or green, Savoy or napa, fresh cabbage should be stored in the refrigerator in a plastic bag. For red, green and Savoy cabbage heads, this storage method will keep the cabbage fresh for up to 10 days.

Will adding vinegar to cabbage during cooking make it turn blue? ›

If you add vinegar it will stay the original color. The reddish pigment in the cabbage acts as a pH indicator like litmus paper. Your method of cooking is alkaline which isn't bad but would change the color of cabbage.

Is cooked cabbage with vinegar good for you? ›

Red cabbage offers another bonus: It's rich in natural pigments called anthocyanins, which new research suggests may help boost insulin production and lower blood sugar levels. Finally, cabbage is often prepared with vinegar, which can help lower the GL of your whole meal.

How do you make red cabbage less bitter? ›

I prefer to keep it simple – fresh lemon juice does the job just as well. Add a little salt and the two combine to help draw out some of the fluid and bitterness, making the cabbage slightly softer and easy one the palate.

What happens when you add acid to cabbage? ›

The color of the cabbage indicator will change to red or pink if the solution is an acid and it will change to green or yellow if it is a base. It will remain purple or blue if the test solution is neutral.

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