Don’t be a Cabbage Hater!
Cabbage is a great vegetable and if you don’t like it, then it’s time to grow up! I’m joking, of course. You can choose not to eat or to eat whatever you want, but we are here to say that cabbage is a beloved vegetable throughout the world, Scandinavia included. It is an ingredient in so many yummy and hearty soups, stews, and main dishes, like these Swedish kåldolmar (cabbage rolls). Of course, like with any vegetable, how good it tastes truly depends on how you cook it. If you simply boil some cabbage, it probably won’t taste that great. But, if you season it and cook it so it has a great texture and flavor, it can be a perfect addition to any meal! Especially…for Christmas!
Christmas Cabbage
That brings us to today’s recipe post, which is for rødkål or braised red cabbage. This a staple dish at the dinner table on December 24th, which is when we Danes celebrate Christmas. Actually, many people just buy the jar version in the supermarket, which is often more pickled than the homemade version. We like both and it’s sometimes a lot easier to just order the jars online so there is one less thing to cook on Christmas Eve! However, if you do want to make it homemade, it is still incredibly simple. And, it turns out so fresh and delicious as a side to your main meat and potato dishes. Not to mention it is absolutely beautiful! And when the rest of Danish Christmas food is so beige 😂 , you really need this pop of color.
Making Rødkål
This recipe seriously could not get any easier. The most annoying part is probably just how long it takes for the cabbage to cook and soften! All you need to do to prep is chop the cabbage and grate the apple. Then, combine these in a pot on the stove and add the other ingredients. Let this cook for around 40 minutes. Make sure to taste and adjust the amount of vinegar! If you want cabbage that tastes a bit more pickled, feel free to add more. You can also adjust the sugar and salt to taste. We typically just serve this immediately, but you could probably make it ahead of time and let it sit in the fridge to really soak in all the flavors! We hope you get a chance to try it out this Christmas – leave a comment down below if you do!
Rødkål (Braised Red Cabbage)
Ingredients
- 1 (about 2 lbs worth or 900 grams) head of red cabbage
- 1 medium apple
- 2 tbsp tart juice (pomegranate, cranberry, or a combination work best!)
- 2 tbsp sugar
- 2 tsp salt
- 60 (1/4 cup) ml apple cider vinegar (this is highly adjustable! you can add up to 1/2 a cup more for a more tart braised red cabbage – it's up to your taste! Sofie likes it less tart so ours is mild!)
Instructions
- Chop the red cabbage by removing the base, cutting in half, and removing the core (the tough white part near the base); then slice each half into strips.
- Remove the core from the apple and then grate it. You can also cut it into strips if you don't have a grater!
- Place the red cabbage and the apple in a large pot.
- Add the juice, sugar, salt, and vinegar to the pot.
- Cook over medium heat, reducing to medium-low if needed! It will take around 40 minutes for the cabbage to soften. Cover after 5 minutes but stir occasionally. If the cabbage seems dry, you can add some water! Make sure to taste and adjust for the amount of vinegar you add as well if you prefer a more tart/pickled taste.
- Once done, serve with roast meat and potatoes. Enjoy!
How long will this be good made ahead in refrigerator? It looks delicious
I would say no longer than 5 days in the fridge! Hope that helps 🙂
What a great recipe, never had it before, liked it very much!
So glad to hear that – thank you for using our recipe! 🙂
Hi Emma and Sofie Merry Christmas
Thank you for posting your red cabbage recipe, I have been trying to make red cabbage the way my Danish mother made it, this is the closest but never succeeded until now my mother passed two years ago , she always made our family baking and meals at Christmas the traditional Danish way but would not share most of her recipes with my brother and myself, but thanks to you two sisters you have made us very happy, I have made many of your Christmas baking this year successfully for the first time done all of your top five, but our favourite is the Kramerhuse ( the Norwegian Cones we use apple sauce topped with whipped cream and a dap of jelly on top.)
Thank you again, will be looking forward to more of your recipes.
The Klausen Family
Merry Christmas to you as well! Thanks for this lovely comment 🙂 I’m glad we could play a small part in your Danish Christmas traditions, and nice to hear that the recipes all turned out well.
Cooked ingredients in pressure cooker for 5mins….superb. Such a beautiful blend of vinegar, sugar & salt. Served with steak but it would be our favourite with almost anything.
So happy it turned out delicious! With steak sounds like the perfect combination – yum. Thanks for your comment and for using our recipe!