Danish Pickled Red Cabbage Roedkaal Food

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DANISH RED CABBAGE (RøDKåL)



Danish Red Cabbage (Rødkål) image

The traditional danish red cabbage also known as Rødkål. This cabbage is traditionally eaten at Christmas time and especially together with Danish Roast Pork with Crackling (Flæskesteg). It is easy to make.

Provided by Kim Nielsen

Categories     Side Dish

Time 1h20m

Number Of Ingredients 5

1 kg red cabbage ((2.2 lb))
2 dl vinegar ((3/4 cup))
1.5 dl currant juice or elderberry juice ((2/3 cup))
150 g sugar ((5 oz))
1 tsp salt

Steps:

  • Step 1: Finely shred the red cabbage and make sure that the pieces are not too long. Put the shredded red cabbage in a large sauce pan.
  • Step 2: Pour the vinegar in the sauce pan, turn on the heat and let it simmer for about 30 minutes. Stir in the cabbage regularly so that it doesn't burn to the bottom of the sauce pan.
  • Step 3: Add the juice, sugar and salt to the sauce pan and let it simmer for another 30 minutes or until it has the right consistency. The consistency is basically up to you - the longer you cook it the softer you will get the red cabbage.
  • Step 4: Clean some glass jars using boiling water. This will kill all bacteria so that the red cabbage will last longer. Pour the red cabbage onto the jars and seal them right away. Keep the jars refrigerated.

RøDKåL OR DANISH RED CABBAGE



Rødkål or Danish Red Cabbage image

This Rødkål (Danish Red Cabbage) is a Danish recipe we love. It is a side dish similar to sauerkraut but a little sweeter.

Provided by Erica Walker

Categories     Side Dish

Time 1h10m

Number Of Ingredients 5

1 small head red cabbage (cored and shredded)
2 cups white sugar
2 cups white vinegar
2 teaspoons salt
3 cups water

Steps:

  • Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water.
  • Bring to a boil, then cover and simmer over medium heat for 1 hour.
  • This can be served immediately, or chilled and reheated later in smaller portions.

Nutrition Facts : Calories 408 kcal, Carbohydrate 94 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 612 mg, Fiber 3 g, Sugar 54 g, ServingSize 1 serving

DANISH PICKLED RED CABBAGE (ROEDKAAL)



Danish Pickled Red Cabbage (Roedkaal) image

This side dish is a stable in all Danish homes and is served as a condiment along with pork roast, duck etc. It can be served warm or cold. The recipe is adapted from a Danish cook book 'God Mad - Let at lave' which is also a stable in Danish homes. The prepared cabbage can be frozen for up to 6 months.

Provided by Deantini

Categories     Low Protein

Time 1h10m

Yield 3-4 cups, 24 serving(s)

Number Of Ingredients 6

1 lb red cabbage, sliced and diced
1 apple, cored and finely sliced
3/4 cup cranberry juice
2 cups vinegar
1/2 teaspoon salt
2 tablespoons sugar

Steps:

  • Place cabbage, apple, vinegar, cranberry and salt in a pot; simmer under lid for 1 hour.
  • Remove the lid and cook for another 10 min to let some of the moisture steam off
  • Remove from heat and if needed strain lightly, you will need to have a bit of moisture left but the cabbage should not be swimming in it.
  • Add sugar until desired tartness is achieved.

Nutrition Facts : Calories 21.7, Fat 0.1, Sodium 54.2, Carbohydrate 4.6, Fiber 0.6, Sugar 3.5, Protein 0.3

DANISH MEATBALL BURGERS WITH PICKLED RED CABBAGE



Danish Meatball Burgers with Pickled Red Cabbage image

Food Network Magazine asked readers: Can you make a better burger than Bobby Flay's Spanish Burger with Pickled Shallots? Tons of you tried to beat the chef's prosciutto-and-shallot-topped Spanish burger with your own elaborate creations - here is one of the winners.

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 20

1/2 cup white vinegar
1/2 cup sugar
Kosher salt
1/2 small red cabbage, thinly sliced
1 tablespoon red currant jam
1/2 cup mayonnaise
1 tablespoon whole-grain mustard
1 tablespoon dill pickle relish
1 tablespoon capers
1 teaspoon curry powder
1 teaspoon ground turmeric
1 small onion, minced
2 pounds lean ground beef sirloin
1/2 cup half-and-half
1/4 cup breadcrumbs
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
6 slices havarti cheese
6 rye buns, split

Steps:

  • Make the pickled cabbage: Combine the vinegar, sugar and 1 teaspoon salt in a medium saucepan. Add the cabbage and bring to a boil. Reduce the heat; simmer until the cabbage is brightly colored and tender, about 30 minutes. Remove from the heat; stir in the jam.
  • Meanwhile, make the remoulade: Mix the mayonnaise, mustard, relish, capers, curry powder, turmeric and 1 teaspoon minced onion in a small bowl (reserve the remaining onion). Refrigerate until ready to use.
  • Make the patties: Combine the beef, half-and-half, breadcrumbs, nutmeg, remaining minced onion, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and combine with your hands. Form the mixture into six 3/4-inch-thick patties.
  • Heat 1 tablespoon olive oil in a cast-iron skillet over high heat. Add 3 patties to the skillet; cook until browned, 4 minutes. Flip and cook until cooked through, about 5 more minutes. Top each burger with a slice of cheese; cover and cook until melted, 1 minute. Transfer to a plate and repeat with the remaining 1 tablespoon olive oil, burger patties and cheese. Spread the remoulade on the top buns. Sandwich with the burgers and pickled cabbage.

DANISH RED CABBAGE



Danish Red Cabbage image

Danish side dish served hot with meatballs (frikadeller), pork chops, pork roast, duck. Particularly popular around Christmas.

Provided by nkkseattle

Categories     Side Dish     Vegetables

Time 1h20m

Yield 6

Number Of Ingredients 6

1 (2 pound) red cabbage
2 tablespoons butter
¼ cup distilled white vinegar
1 cup cranberry juice
2 tablespoons sugar, or more to taste
salt to taste

Steps:

  • Remove the outer set of leaves of cabbage and discard. Cut cabbage quarters; remove and discard white stem. Chop remaining cabbage finely.
  • Melt butter in a pot over medium heat. Cook and stir cabbage in melted butter until softened slightly, 2 to 3 minutes. Pour vinegar over cabbage and stir to coat. Add cranberry juice and sugar to the pot. Season cabbage mixture with salt.
  • Reduce heat to low, place a cover on the pot, and cook, stirring occasionally, until the cabbage is completely tender, 60 to 75 minutes. Add more sugar towards the end if it is tart.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 21 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 3.2 g, Protein 2.2 g, SaturatedFat 2.5 g, Sodium 69 mg, Sugar 15 g

PICKLED RED CABBAGE



Pickled Red Cabbage image

This heirloom recipe used a method no longer in common practice, so I have included more modern directions. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Greens

Time P1DT8h

Yield 4 quarts

Number Of Ingredients 9

4 quarts red cabbage, thinly sliced
4 teaspoons salt
2 quarts vinegar
1/2 cup sugar
1 tablespoon celery seed
1/2 teaspoon pepper
1/2 teaspoon mace
1/2 teaspoon allspice
1/2 teaspoon cinnamon

Steps:

  • HEIRLOOM DIRECTIONS: Sprinkle cabbage generously with salt.
  • Set aside in a cool place to stand for 30 hours.
  • Drain all moisture from cabbage, place in the sun and allow to remain for several hours.
  • Combine vinegar, sugar, celery seed, pepper and spices; boil together for 7 minutes and pour over the cabbage.
  • Fill crocks, cover and store in a cool place.
  • MODERN DIRECTIONS: On the third day drain cabbage well; squeeze dry in towel.
  • Place in canning jars.
  • Combine remaining ingredients in large saucepan.
  • Bring to boil; cook, stirring, 7 minutes.
  • Cool; pour over cabbage in jars.
  • Cover; refrigerate.
  • Allow to age 3 days before serving.
  • Will keep 6 weeks in refrigerator.

Nutrition Facts : Calories 278.7, Fat 1, SaturatedFat 0.2, Sodium 2413.8, Carbohydrate 47.2, Fiber 6.4, Sugar 36.1, Protein 4.4

RODKAAL (DANISH RED CABBAGE)



Rodkaal (Danish Red Cabbage) image

We usually had this on special occasions. With the Goose at Christmas, Roast pork with Crackling and special lunches when Frikadeller (Danish Meat Balls) were served.

Provided by Kelanger

Categories     Vegetable

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 6

1 medium red cabbage
1 tablespoon shortening or 1 tablespoon bacon fat
1/2 cup vinegar
1 teaspoon salt
1/4 cup sugar
1/4 cup red currant jelly

Steps:

  • Remove the outer leaves and inner stalk of the red cabbage and shred the cabbage finely.
  • Melt the shortening or bacon fat in a large pot, add the cabbage, vinegar, salt and sugar. Cook gently until the cabbage is tender about 2 hours. Season to taste with salt and vinegar. Add the red currant jelly and continue to cook for about 15 minutes.
  • Can be kept in the fridge for 2 to 3 weeks or in the freezer up to a year.

Nutrition Facts : Calories 81.2, Fat 1.4, SaturatedFat 0.3, Sodium 258, Carbohydrate 17.1, Fiber 1.9, Sugar 12.5, Protein 1.2

DANISH RED CABBAGE



Danish Red Cabbage image

A great recipe for red cabbage .I got this recipe from Keep The Home Fires Burning, Empress, Calgary cookbook.

Provided by DotM7037

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

1 medium red cabbage
1/2 cup vinegar
1/4 cup water
1/4 cup sugar
1/2 teaspoon salt
1/2 cup red currant jelly

Steps:

  • Slice red cabbage thinly.
  • Add remaining ingredients except jelly.
  • Cover and boil 1 hour.
  • The lasts 15 minutes add the jelly.
  • Can be eaten hot or cold.
  • It is also good on a sandwich with roast beef or roast pork.

PICKLED RED CABBAGE



Pickled red cabbage image

A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift

Provided by Sarah Cook

Categories     Condiment, Snack

Time 30m

Yield Makes 1kg

Number Of Ingredients 8

500g red cabbage, finely shredded
140g coarse sea salt
500ml cider vinegar
200ml red wine
400g granulated sugar
2 tsp black peppercorn
6 bay leaves
2tbsp yellow mustard seed

Steps:

  • Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
  • Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
  • Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.

Nutrition Facts : Calories 66 calories, Fat 0.3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 0.4 grams fiber, Protein 0.4 grams protein, Sodium 0.7 milligram of sodium

DANISH BROWNED CABBAGE WITH CARAWAY



Danish Browned Cabbage With Caraway image

This cabbage goes well with pork. It is a traditional Danish dish. The caraway gives it a lovely flavor. You do not add any water with this recipe. It is cooked on the lowest number on your stove - there is enought moisture in thc cabbage that comes out as it slowly cooks. I cover the pot after adding the caraway seeds. Remember to stir each time you pass the stove. As mentioned by Swedish Chef in her review her MIL added an apple - I tried it and it is excellent. Thanks SW

Provided by Bergy

Categories     Vegetable

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 3

4 tablespoons bacon drippings (or other veggie oil)
5 cups cabbage, coarsley chopped
1 teaspoon caraway seed

Steps:

  • Melt Bacon dripping in a saucepan (or heat oil).
  • Add cabbage.
  • cook on low heat for 30 minutes.
  • Add caraway seeds, continue cooking for at least another 1 1/2 hours. I have had it on for 4 hours.
  • Give the pot a stir every time you pass by the stove.
  • The cabbage will be golden brown when it is done.

DANISH CHRISTMAS RED CABBAGE



Danish Christmas Red Cabbage image

In Denmark it is traditional to serve a cooked pickled red cabbage for the Christmas Eve dinner. This is my mother's, and it is so easy to make and will be a great sidedish to any roast duck, turkey or goose. When reheating, I like to add a tablespoon of black currant jam to enhance the flavor.

Provided by LILLELI

Categories     Side Dish     Vegetables

Time 1h30m

Yield 12

Number Of Ingredients 5

1 small head red cabbage, cored and shredded
2 cups white sugar
2 cups white vinegar
2 teaspoons salt
3 cups water

Steps:

  • Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. Bring to a boil, then cover and simmer over medium heat for 1 hour. This can be served immediately, or chilled and reheated later in smaller portions.

Nutrition Facts : Calories 144.4 calories, Carbohydrate 36.8 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 402.1 mg, Sugar 35.1 g

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