Danish Pickled Red Cabbage (Roedkaal)

READY IN: 1hr 10mins
Recipe by Deantini

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.

Top Review by twissis

I made a 1/3 version of your recipe as written for ZWT6, mainly because I love this stuff but DH does not care for it. There are 3 things that esp appealed to me about this recipe: 1) The added fruit, esp the cranberry .. 2) Since the fruit adds a measure of sweetness, sugar is then added to suit taste pref .. & 3) The recipe is easily down-sized (as I did) or can be made for larger crowds as this is a very popular dish to accompany spec dinner meals & holiday dining fare in Iceland. All that said, it is an easy-fix w/an excellent result & I espect I will rely on it freq. It was combined with Recipe #427616 by CJAY (another ZWT6 effort) to make a tasty lunch. Thx for sharing this recipe w/us.

Ingredients Nutrition


  1. Place cabbage, apple, vinegar, cranberry and salt in a pot; simmer under lid for 1 hour.
  2. Remove the lid and cook for another 10 min to let some of the moisture steam off
  3. 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.
  4. Add sugar until desired tartness is achieved.

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