Rodkaal (Danish Red Cabbage) - cooking recipe

Ingredients
    1 medium red cabbage
    1 tablespoon shortening or 1 tablespoon bacon fat
    1/2 cup vinegar
    1 teaspoon salt
    1/4 cup sugar
    1/4 cup red currant jelly
Preparation
    Remove the outer leaves and inner stalk of the red cabbage and shred the cabbage finely.
    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.
    Can be kept in the fridge for 2 to 3 weeks or in the freezer up to a year.

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