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Old 12-16-2010, 01:40 AM   #1
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Danish Red Cabbage - Rødkål (Roedkaal)

  • 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

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.


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Old 12-16-2010, 02:19 AM   #2
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Tax keep them coming, that looks ideal with roast goose, duck or pork.
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Old 12-16-2010, 02:26 AM   #3
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Quote:
Originally Posted by Bolas De Fraile View Post
Tax keep them coming, that looks ideal with roast goose, duck or pork.
It is Are you part Danish?

I love that we can make up a batch and have veg ready without cooking when we are in a hurry or lazy. Cold, it makes a nice condiment for sandwiches.
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Old 12-16-2010, 02:50 AM   #4
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This definitely looks interesting! I love cabbage. I have copied and pasted this to my recipe files. I can't wait to try this and the Mock Armadillo!

Barbara
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Old 12-16-2010, 02:58 AM   #5
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Quote:
Originally Posted by Barbara L View Post
This definitely looks interesting! I love cabbage. I have copied and pasted this to my recipe files. I can't wait to try this and the Mock Armadillo!

Barbara
I hope you enjoy them. I made the red cabbage for solstice supper last year. The reaction from several of my guests was, "This is really good and I hate cooked cabbage!"
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Old 12-16-2010, 03:19 AM   #6
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Armadillo and Roadkill? Sorry, TaxLady I couldn't help myself.
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Old 12-16-2010, 03:29 AM   #7
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Quote:
Originally Posted by Zhizara View Post
Armadillo and Roadkill? ... Sorry, TaxLady I couldn't help myself.
just kidding

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Old 12-16-2010, 04:15 AM   #8
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Armadillo and Roadkill? Sorry, TaxLady I couldn't help myself.
I just told my husband why I was laughing so hard and he cracked up too. I think we will be calling that meal armadillo and roadkill from now on.
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Old 12-16-2010, 05:20 AM   #9
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I figured that he already did since you serve them together.

I am SO happy I made you both laugh! That makes my day.
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Old 12-16-2010, 11:35 AM   #10
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Red Cabbage

The Red cabbage Looks wonderful .Thanks for posting Will surely try iit

thanks
Josie
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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
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