Danish Red Cabbage Recipe

In Danish, My Mom Called This Rødkål

Growing up, my mom served red cabbage with many of our meals, especially when she served pork: pork roasts, pork chops, leftover pork with potatoes, and onions. It didn’t matter; there was always a serving of red cabbage on the side.

Fortunately for me, I liked the taste of her red cabbage's sweet and tart flavors, but now that I think back, I don’t remember my mom ever making red cabbage from scratch.  As far back as I can remember, it always came from a jar.

I don't know where she purchased these jars of red cabbage. My recollection is that the labels were in Danish, so either she shopped at a Scandinavian store near us (doubtful), she brought it back with her from her many trips to Denmark, or she purchased an American brand.

Rødkål

Danish Rødkål, or Danish red cabbage, is a traditional and beloved side dish in Danish cuisine, particularly popular during the Christmas season. This dish is made from finely shredded red cabbage, slow-cooked with vinegar, sugar, and spices, creating a harmonious balance of sweet and sour flavors. It is often paired with hearty dishes such as roast pork, duck, or meatballs, adding a vibrant color and a tangy contrast that complements rich and savory main courses.

The preparation of Rødkål involves simmering the red cabbage with ingredients like apple cider vinegar or red wine vinegar, which imparts the characteristic tangy taste and helps retain the cabbage's vibrant hue. Sugar is added to balance the acidity; some recipes may include apples, currant jelly, or even cloves and cinnamon for an extra layer of flavor. The cabbage is typically cooked until tender but retains a slight crunch, ensuring it is not mushy.

One of the reasons Rødkål holds a special place in Danish culture is its association with festive meals and family gatherings. It is a staple on the dining table during Christmas, symbolizing warmth and tradition. The dish’s preparation is often a family affair, with recipes handed down through generations, each adding their unique twist to the classic recipe.

Apart from its festive significance, Rødkål is also appreciated for its health benefits. Red cabbage is rich in vitamins C and K, antioxidants, and fiber, making this dish delicious and nutritious. Slow cooking helps preserve these nutrients, ensuring the dish is tasty and wholesome.

Danish Rødkål is more than just a side dish; it reflects Danish culinary heritage and testament to the country's ability to create comforting and flavorful dishes from simple ingredients. Whether enjoyed during Christmas or as a part of a regular meal, Rødkål remains a cherished component of Danish cuisine.

Best Served With

Danish Rødkål is typically served with various traditional Danish dishes, especially during festive occasions like Christmas. Some common pairings include:

1. Roast Pork (Flæskesteg): One of the most traditional pairings, the crispy, flavorful roast pork complements the sweet and tangy Rødkål perfectly.
2. Duck (Andesteg): Often served during Christmas, roast duck, with its rich and savory taste, is beautifully balanced by the tanginess of the red cabbage.
3. Frikadeller (Danish Meatballs): These savory, pan-fried meatballs are a popular everyday dish in Denmark and go well with the sweet and sour notes of Rødkål.
4. Leverpostej (Liver Pâté): Typically served as a spread on rye bread, liver pâté is enhanced by the addition of Rødkål, providing a nice contrast in flavor and texture.
5. Potatoes: Whether they are caramelized potatoes (brunede kartofler) during the holiday season or simple boiled potatoes, they are often part of the meal when Rødkål is served.
6. Christmas Dinner Plate: During Christmas, Rødkål is an essential component of the traditional Danish Christmas dinner plate, which includes a combination of roast pork, duck, caramelized potatoes, and sometimes sausages.

These pairings highlight the versatility of Rødkål and its role in balancing the rich, savory flavors typical of Danish cuisine, adding a refreshing, tangy element to the meal.

Making Your Own Red Cabbage

Preparing my Danish red cabbage would be fun, so I found this recipe in Trina Hahnemann’s The Scandinavian Cookbook. Chef Trina is a well-known Danish chef and food writer and was nice enough to interview me. See Interview with Trina Hahnemann.

What I didn’t know about red cabbage is that red currant jelly helps give it its dark red coloring. In looking at other recipes for Danish red cabbage, I noticed many of them included apples, but this one doesn’t, and I’m not sure why. It seems to me that the apples help give the dish some of its tartness. I’ll make them optional.

Chef Trina’s recipe also calls for duck fat, which is not always easy to find in your local supermarket. I substituted butter, but I’m sure the duck fat version is incredible.

📖 Recipe

Print Recipe

Danish Red Cabbage Recipe

Just like my mor made it at home.

Prep Time10 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 10 minutes mins

Course: Side Dish

Cuisine: Danish

Keyword: red cabbage

Servings: 4 people

Ingredients

• ¼ cup duck fat
• 4 tablespoons butter
• 1 medium head cabbage
• 1 yellow onion
• ¾ cup red wine
• ½ cup superfine sugar
• ¼ cup red current jelly
• ¼ cup white vinegar
• 1 cinnamon stick
• 10 whole cloves
• 2 tablespoons apple grated, optional
• salt and pepper to taste

Instructions

• Remove the tough outer leaves from the cabbage, wash and core the head. Slice the head in half from top to bottom. Laying each half down on a cutting board, slice the cabbage in big thick slices or finely cut thin slices.

  Really depends on how you like your red cabbage.
• Preheat a large pan, big enough to hold all the cabbage, add duck fat or butter and when it’s good and hot, add the cabbage.

  Cook over medium to medium-high heat until the cabbage gets shiny but not browned.
• Add the onion, red wine, sugar, red currant jelly, vinegar, cinnamon stick, and cloves to the pan.
• Season with some salt and pepper.

  If you are using optional apples, now’s the time to add them.
• Cover the pot, lower the heat and simmer for approximately 2 hours until the cabbage is “dark purple and shiny.”
• Remove the onion, taste and adjust seasoning with salt and pepper and if needed, some additional sugar. You want it to be a little sweet, but not too much.

Notes

You can serve this right away with the rest of your meal but it really does get better when served the following day. Historically, this is a traditional Danish side dish served with stuffed loin of pork or goose on Christmas Day.