Prep 30 mins
Cook 1 hr
In Denmark it is traditional to serve a cooked pickled red cabbage for the Christmas Eve dinner. This is my grandmother's, and it is so easy to make and will be a great side dish to any roast duck, turkey or goose. When reheating, I like to add a tablespoon of black currant jam to enhance the flavor.
- 1 small head red cabbage, cored and shredded
- 2 cups white sugar
- 2 cups white vinegar
- 2 teaspoons salt
- 3 cups water
- 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.
Made for the Goddesses of ZWT-9, this is also a much-favored traditional side-dish for the Christmas Eve dinner in Iceland. We eat it w/roast duck on that occasion, but also enjoy it w/lamb for the Easter meal. I halved the recipe for just 2 of us & otherwise made it as written. Your recipe is delicious, classic for the dish & a very easy-fix. Thx for sharing the recipe w/us.