Rødkål (Braised Red Cabbage)
This braised red cabbage is a beautiful red and purple color and it tastes super fresh and delicious! Serve alongside a meaty main dish and it provides the perfect balance.
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!
