Danish Pickled Red Cabbage Roedkaal Recipes

Steps:

• Place cabbage, apple, vinegar, cranberry and salt in a pot; simmer under lid for 1 hour.
• Remove the lid and cook for another 10 min to let some of the moisture steam off
• Remove from heat and if needed strain lightly, you will need to have a bit of moisture left but the cabbage should not be swimming in it.
• Add sugar until desired tartness is achieved.

Steps:

• Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. Bring to a boil, then cover and simmer over medium heat for 1 hour. This can be served immediately, or chilled and reheated later in smaller portions.

Steps:

• Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
• Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
• Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.

Steps:

• HEIRLOOM DIRECTIONS: Sprinkle cabbage generously with salt.
• Set aside in a cool place to stand for 30 hours.
• Drain all moisture from cabbage, place in the sun and allow to remain for several hours.
• Combine vinegar, sugar, celery seed, pepper and spices; boil together for 7 minutes and pour over the cabbage.
• Fill crocks, cover and store in a cool place.
• MODERN DIRECTIONS: On the third day drain cabbage well; squeeze dry in towel.
• Place in canning jars.
• Combine remaining ingredients in large saucepan.
• Bring to boil; cook, stirring, 7 minutes.
• Cool; pour over cabbage in jars.
• Cover; refrigerate.
• Allow to age 3 days before serving.
• Will keep 6 weeks in refrigerator.

Steps:

• Shred cabbage. Discard tough parts.
• Cook in butter, stirring for 3-4 minute.
• Add water, vinegar and sugar.
• Cover and simmer for 1 hours.
• Add jelly and salt and pepper to taste.

Steps:

• Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop. Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.

Steps:

• Slice red cabbage thinly.
• Add remaining ingredients except jelly.
• Cover and boil 1 hour.
• The lasts 15 minutes add the jelly.
• Can be eaten hot or cold.
• It is also good on a sandwich with roast beef or roast pork.

Steps:

• Remove and discard tough outer leaves from cabbage. Shred cabbage very fine. In heavy kettle, melt butter. Add sugar, but do not brown. Add cabbage and cook 3 minutes, stirring constantly. Add vinegar, water, salt and pepper to taste. Simmer covered for 2-3 hours, or until cabbage is very tender. Stir occasionally, and if necessary, add a little hot water to prevent scorching. When cabbage is almost tender, add apples, if desired, and red currant jelly. Cabbage should be quite sweet-sour. If necessary, add more sugar or vinegar, a little at a time. Simmer covered for 30 minutes longer, stirring occasionally. Serve with roast goose or duck. This is best if made a day ahead, and reheated slowly.

Steps:

• Remove the outer set of leaves of cabbage and discard. Cut cabbage quarters; remove and discard white stem. Chop remaining cabbage finely.
• Melt butter in a pot over medium heat. Cook and stir cabbage in melted butter until softened slightly, 2 to 3 minutes. Pour vinegar over cabbage and stir to coat. Add cranberry juice and sugar to the pot. Season cabbage mixture with salt.
• Reduce heat to low, place a cover on the pot, and cook, stirring occasionally, until the cabbage is completely tender, 60 to 75 minutes. Add more sugar towards the end if it is tart.