International Community Odense Odense International Cookbook | Page 56

Denmark
Red cabbage is a classic at a traditional Danish
Christmas lunch. It is served as a side dish to
Danish meatballs, roast pork, liver paste and
Danish pork sausages.

Red Cabbage
Ingredients:
1 (approximately 1.5 kg) red cabbage
75 g butter
1,5 dl vinegar
3 tsp sugar
2 tsp salt
3 dl sweet red currant juice

Steps:
1. Split the cabbage into four equal sized pieces.
Remove outer leaves and root.
2. Cut the cabbage in fine small pieces and sauté it in butter.
3. Add vinegar and boil by massive heat for 7 min.
4, Add salt, sugar and juice.
5. Boil by low heat for approximately 1 hour.
6. Season with extra sugar and salt.

49

For approximately. 1,25 l of red cabbage

Recipe by Stephan Bogulski

and Mikael Johansen