This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here you will learn how to make Delicious Danish Red Cabbage!
You Will Want To Make This Jewel of a Dish!
Danish Red Cabbage is a jewel of a dish! This wonderful side dish is:
- Absolutely an explosion of tangy and sweet flavors!
- Beautiful to behold
- A perfect way to enjoy red cabbage
- Easy to make with just a few ingredients needed
- Great as an accompaniment to your favorite roasts
- Wonderful to add to roast pork or roast sandwiches
I promise you will love this delicious red cabbage, prepared the Danish way!
1,000 Foods To Eat Project
I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. This is how I was introduced to Danish Red Cabbage, also known as Rødkål. Rødkål is food #58 in my Project!
In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried Rødkål, or Danish Red Cabbage before, please be sure to take the time to enjoy this MUST try food!
What Ingredients Will I Need To Make Danish Red Cabbage?
You will only need 8 ingredients to make this braised red cabbage dish. The ingredients are:
- Red cabbage
- Red wine vinegar (can sub regular vinegar)
- Brown sugar
- An apple
- Red Currant Jam or Red Currant Jelly
- Goose, duck, or bacon fat (optional ingredients but oh so good!)
The red currant jelly is included to give the cabbage a bit of a gloss. I found Red Currant Jam and decided to use that instead. The results were spectacular! Feel free to use either one.
Goose, duck, or bacon fat are optional ingredients. However if you have one of these on hand I highly recommend adding it! The fat helps to impart a richness to the dish and yes, it's a bit decadent!
Now allow me to show you the easy method to make this delicious red cabbage dish!
Instructions For This Braised Cabbage Dish
Honestly, it couldn't be easier to make this dish. The hardest thing is slicing the cabbage!
Begin by soaking sliced red cabbage in your red wine vinegar (or vinegar) in a large pan for around 15 minutes. It's my understanding that this will help the cabbage to keep its red color. We want do to everything we can to preserve the beautiful color of this dish.
While the cabbage is soaking in the vinegar, dice the apple and sauté it for around 10 minutes in melted butter.
After soaking for 15 minutes, add the water, sugar, salt, sautéed apple, and animal fat (if using) to the red cabbage.
Bring this to the boil, and then simmer covered for 45 minutes. After 45 minutes, remove the lid and then add the red currant jam (or jelly), and then simmer for an additional 15 minutes, or until the cabbage is mostly dry. Taste and adjust for salt at this time.
Your jewel of a dish is now ready to serve!
How To Serve Danish Red Cabbage!
Danish red cabbage is perfect served alongside your favorite roast. In Denmark this is a staple at Christmas time served with Christmas goose, duck, or pork.
We enjoyed ours with some Scandinavian meatballs and mashed potatoes.
This side dish can be eaten hot or cold. It's also great to add to roast beef or roast pork sandwiches!
Be sure to try Rødkål, or Danish Red Cabbage, one of the 1,000 Foods To Eat Before You Die!
Some Other Foods You May Enjoy!
Enjoy A Rich and Delicious Roasted Goose!
If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊
Delicious Danish Red Cabbage!
- 1 Large covered pan
- 1 lb red cabbage sliced thinly
- ¾ cup red wine vinegar can sub regular vinegar
- ¼ cup brown sugar
- ½ ts salt
- ¼ cup water
- 2 tablespoon butter
- 1 apple diced (do not have to peel)
- ¼ cup red currant jam or jelly
- 2 tablespoon goose, duck, or bacon fat purely optional but imparts a great richness to this dish!
- Begin by soaking sliced red cabbage in your red wine vinegar (or vinegar) in a large pan (that has a cover) for around 15 minutes. (You will use this pan to cook the cabbage.) It's my understanding that this will help the cabbage to keep its red color. We want do to everything we can to preserve the beautiful color of this dish.
- While the cabbage is soaking in the vinegar, dice the apple and sauté it for around 10 minutes in melted butter (in a separate pan) on a medium heat.
- After soaking for 15 minutes, add the water, sugar, salt, sautéed apple, and animal fat (if using) to the red cabbage. Bring this to the boil, and then simmer covered for 45 minutes.
- After 45 minutes, remove the lid and then add the red currant jam (or jelly), and then simmer uncovered for an additional 15 minutes, or until the cabbage is mostly dry. Taste and adjust for salt at this time.
- Your jewel of a dish is now ready to serve!
One question: I love that you provide the nutrition info for this recipe, the only thing I can’t find is the serving size. Maybe I’m just not looking carefully (very possible!), but it would be great to know what amount of the cabbage recipe will yield the 19g carbohydrates.
I’m a type 1 diabetic and use the calorie counting method, so when the info is provided, it saves me from having to estimate by doing the long division to figure out how many carbs in each ingredient for the whole recipe, deciding on a serving size, and then dividing the total by the fraction result
one serving… - ,🔥, ⚡️
😵💫 🙇🏻♀️🙆🏻♀️🤦🏻♀️…💥`🤯’… 😵
. 🤟 🤚
But Nutrition info = 👏😍👩🏽🍳\😃/ for diabetics!
So thanks in advance!
Hi Gillian! I hope you are well and cannot thank you enough for your question! First off please forgive me ...I'm not a dietitian and I don't want to give you the wrong info! I estimate that this recipe, using 1 lb of the red cabbage, is enough for 6 servings, so the nutrition facts should be for 1 serving of this recipe or 1/6 of the prepared dish. Unfortunately the recipe card that I use doesn't automatically calculate the serving size...I would have to weigh that myself and add it in...which I didn't do in this case. You have certainly opened my eyes to the needs of diabetics! Let me ask you this...would you be including the redcurrant and goose fat ingredients? If so please tell me because this will change the nutrition facts just a bit. I hope this helps Gillian and because of your question I will try to be more considerate and thoughtful about diabetics' needs! I appreciate you very much! Thank you, Grace