Danish Pickled Red Cabbage (Roedkaal)

Name: Danish Pickled Red Cabbage (Roedkaal)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 3-4 cups, 24 serving(s)
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

Submitted by Deantini

"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."

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photo by Charlotte J

Ready In:: 1hr 10mins
Ingredients:: 6
Yields:: 3-4 cups
Serves:: 24

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

Place cabbage, apple, vinegar, cranberry and salt in a pot; simmer under lid for 1 hour.
Remove the lid and cook for another 10 min to let some of the moisture steam off
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.
Add sugar until desired tartness is achieved.

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Reviews

I made a 1/3 version of your recipe as written for ZWT6, mainly because I love this stuff but DH does not care for it. There are 3 things that esp appealed to me about this recipe: 1) The added fruit, esp the cranberry .. 2) Since the fruit adds a measure of sweetness, sugar is then added to suit taste pref .. & 3) The recipe is easily down-sized (as I did) or can be made for larger crowds as this is a very popular dish to accompany spec dinner meals & holiday dining fare in Iceland. All that said, it is an easy-fix w/an excellent result & I espect I will rely on it freq. It was combined with Recipe #427616 by CJAY (another ZWT6 effort) to make a tasty lunch. Thx for sharing this recipe w/us.

twissis
This recipe is not useable, it's the first time I believe I found some kind of error. The vinegar quantity overwhelms the dish. Referring back to traditional recipes, the vinegar quantity should be 1/2 of the quantity of the cranberry juice. This batch is ruined and will have to be thrown out.

Maideux
I love this (being Danish) and I couldn't understand why people thought it had to much vinegar in, until I checked my 'god mad -let at lave' (the original recipe) and it seems foo.com have a type-o. The original recipe calls for 50-100ml of vinegar (about half the amount of juice). I live in the UK and have to use cranberry juice too, but it is even nicer with redcurrent juice which is the traditional thing to use.

Birgitte L.
I agree that the vinegar is a bit much, but I really like that there is no onions in the recipe which is hard to come by.

Katanashrp
As much as I love vinegar, I feel it overpowered any flavor that might have come from the cranberry juice. With a watchful eye, I believe the vinegar can be cut in half as you cook this. This may allow the cranberry flavor to come out more. I will make this again, with those changes. As it is a colorful dish to put on your table. Made for the Went to the Market tag game.

Charlotte J