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My review
Danish Christmas Red Cabbage
LILLELI
"In Denmark it is traditional to serve a cooked pickled red cabbage for the Christmas Eve dinner. This is my mother's, and it is so easy to make and will be a great sidedish to any roast duck, turkey or goose. When reheating, I like to add a tablespoon of black currant jam to enhance the flavor."
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Ingredients
1 h 30 m servings 144 calsOriginal recipe yields 12 servings
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 144 calories; 0.1 g fat; 36.8 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 402 mg sodium. Full nutrition
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Reviews
Read all reviews 5570 Ratings
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Most helpful positive review
11/1/2005
My German mother makes this red cabbage. It has a wonderful sweet/sour flavor. She adds just a tiny dab of bacon drippings to it before serving and it is one of my absolute favorite side dishe...
Most helpful critical review
12/20/2006
i have read the other reviews and as i am also danish i would suggest using 1 jar of red current jelly instead of the sugar,1/2 cup vinigar only a little water and simmer for about 2 hours stirr...
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12/20/2006
i have read the other reviews and as i am also danish i would suggest using 1 jar of red current jelly instead of the sugar,1/2 cup vinigar only a little water and simmer for about 2 hours stirr...
11/1/2005
My German mother makes this red cabbage. It has a wonderful sweet/sour flavor. She adds just a tiny dab of bacon drippings to it before serving and it is one of my absolute favorite side dishe...
3/10/2005
This was a really good recipe for red cabbage. I cut the ingedients in half. Quick and easy to make. Kept a bright red color. A real winner.
12/31/2007
This recipe was just wonderful. I made it exactly as written and thought it just a bit too sour. I did reduce the vinegar and sugar just a bit. It is wonderful along side of the Sweet and Sour ...
11/22/2005
I just made this for T-giving and test tasted it... Mmmmmm very good! I was surprised by the amt of sugar called for, so I substituted Equal's Sugar Lite for 1/2 c. and then 1 1/2 c. sugar. That...
12/27/2005
This was excellent! We didnt change a thing, and the whole family ate it all, even the kids. This is definetly a keeper!
12/20/2006
I have made this for years, as mentioned, excellent w/any plain meat, pork, roast, poultry, etc. You can adjust by keeping the proportion of sugar/vinegar. I always use cider vinegar and add so...
1/12/2006
I shredded this cabbage lenghtwise and fine, and found it to be too sweet. Also, I found when dishing it out into a serving bowl, the vinegar took my breath away. I will make it again, but wil...