Braised Red Cabbage

Braised Red Cabbage © kvalifood.com

Braised red cabbage is one of the cornerstones of the Danish Christmas table. Finely shredded red cabbage is cooked slowly with apples, redcurrant juice and vinegar until the cabbage is tender and the sweetness and acidity are in balance. Fat from the duck roast is stirred in at the end for extra flavour.

Ingredients

Serves 4–6

  • 1 kg red cabbage (about 1 small head)
  • 1 cooking apple, peeled, cut into thin wedges
  • 1½–2 dl redcurrant juice
  • ½–1 dl vinegar
  • sugar, to taste (optional)
  • salt
  • 40 g butter (or fat from duck/goose/pork roast)

Directions

Prepare the cabbage

Remove the outer leaves and cut the cabbage into quarters. Shred it finely with a knife or mandoline. Discard the core.

Braise the red cabbage

Place the shredded cabbage and thin apple wedges in a pot. Pour over the redcurrant juice and vinegar. Cook over low heat with the lid on for about 1 hour. Remove the lid for the last 10 minutes so the liquid can evaporate. Season with sugar and salt. Stir in the butter or roasting fat.

Serving

Serve as a side dish with duck, goose, pork roast or meatballs.

Notes

  • Red cabbage should be cooked slowly over low heat — too high a temperature gives a soft, mushy texture.
  • Fat from the duck or goose roast stirred in at the end gives the best flavour for Christmas red cabbage.
  • A mixture of half redcurrant juice and half blackcurrant juice gives a deeper colour and flavour.
  • Variation: Add 2 finely chopped shallots, 1 bay leaf and 2 cloves for a more spiced version.
  • Braised red cabbage can be frozen for up to 6 months and thawed directly in the pot over low heat.
  • Red cabbage improves with time — make it the day before if you can.