Rodkaal (Danish Red Cabbage)

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READY IN: 2hrs 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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