"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 07-05-2014, 08:31 AM   #21
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,310
I think each Scandinavian country has a version of this. The Norwegian version uses red wine. The German version (okay, not Scandinavian) includes caraway seeds. One thing I've learned, omitting the red currant jelly is not acceptable. Although, one year at Christmas I used chokecherry jelly and that worked, another time I used highbush cranberry jelly. I have a head of red cabbage...maybe I should turn it into rødkål today...
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Reply

Tags
recipe, red cabbage

Danish Red Cabbage - Rødkål (Roedkaal) [LIST] [*]One red cabbage, ~ 1kg [*]2 cups of water [*]1 cup of vinegar (I use cider vinegar or wine vinegar) [*]1/4 cup of sugar [*]1 tsp salt [*]honey (or sugar) and red currant jelly (or other fruit jelly or sherry) to taste [/LIST] Slice cabbage thinly and cut the shreds so they aren't too long, or grate the cabbage. Don't use the cabbage core for this. You may want to wear gloves for this, so your hands don't turn purple. Vinegar will take the purple off your hands, cutting board, etc. Put the shredded cabbage, water, vinegar, sugar, and salt in a non-reactove pot and bring to a boil. You may notice the cabbage become redder/less blue when the vinegar is added. This is normal. Stir. Start timing at this point. When it starts boiling, lower the heat. Stir occasionally and when it is down to a simmer, put the lid on. Check on it and stir it once in a while. When it has been cooking for one and a half hours, taste it and add honey, etc. to taste. You don't want it too sweet, just not sour. Stir well. Put the lid back on and finish simmering the cabbage. Cooking time: 2 hours from the time it started to boil. When it is done, if there is too much liquid, pour off the excess liquid or boil it with frequent stirring until most of the liquid is gone. Can be served immediately, cold, or reheated. Keeps in the fridge for weeks. It's fine to reheat it repeatedly as long as you don't dry it out. [IMG]http://lh6.ggpht.com/_U40lSLlsmxs/TQmzaE8kxbI/AAAAAAAAIiM/4x8zaoFnsfs/R%C3%B8dk%C3%A5l.jpg[/IMG] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:12 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.