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.
- 453.59 g red cabbage, sliced and diced
- 1 apple, cored and finely sliced
- 177.44 ml cranberry juice
- 473.18 ml vinegar
- 2.46 ml salt
- 29.58 ml sugar
Directions See How It's Made
- 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.