Danish Pickled Red Cabbage (Roedkaal)

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.

• Ready In: 1 hr 10 mins
• Serves: 24
• Yields: 3-4 cups

Ingredients

• 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

Directions

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.