“We usually had this on special occasions. With the Goose at Christmas, Roast pork with Crackling and special lunches when Frikadeller (Danish Meat Balls) were served.”
READY IN:
2hrs 20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove the outer leaves and inner stalk of the red cabbage and shred the cabbage finely.
  2. 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.
  3. Can be kept in the fridge for 2 to 3 weeks or in the freezer up to a year.

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