Ingredients for Danish Christmas Red Cabbage
- 1 large red cabbage (about 3 pounds)
- 1 cup sugar
- 1 cup red wine vinegar
- 1 1/2 teaspoons salt
- 2 cups water
- 1/2 teaspoon ground cloves (optional)
- 1/2 teaspoon black pepper
- 1/2 cup red currant jelly
- 2 tablespoons butter
- 1 tablespoon black currant jam
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How to Make Danish Christmas Red Cabbage
- Core and thinly slice 1 medium red cabbage (approximately 1kg).
- In a large saucepan, combine the sliced cabbage, 1/2 cup granulated sugar, 1/2 cup red wine vinegar, 1 teaspoon salt, and 2 cups water.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer gently for 1 hour, or until the cabbage is tender.
- If serving immediately, taste and adjust seasoning as needed. For a deeper flavor, chill the cabbage completely in the refrigerator before reheating.
- To reheat, gently warm the cabbage in a saucepan over medium-low heat. Stir in 1 tablespoon black currant jam for an extra layer of deliciousness.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
140g
Fat
0g
Carbs
12g
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Danish Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Side Dishes Vegetables Scandinavian Easy European Dinner Party Holiday Event Low Fat Vegan Vegetarian Stove Top Dietary Christmas Low Cholesterol Low Saturated Fat Low Calorie Inexpensive Healthy 2 Low In Something Greens Bok Choys Equipment 3 Steps Or Less 4 Hours Or Less
