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 stirring every so often, this is the way my mother made it for the last 50 years and it always turns out, it freezes really well as well, so you can make a double batch and take it out when needed.
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 dishes!
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.
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 Pork Patties recipe. I served the Sweet and Sour Pork Patties, Danish Christmas Red Cabbage and mashed potatoes for a after Christmas dinner. It was a huge hit. Also, this recipe cans very easily. I pack mine hot into clean pint jars leaving about 1/4 inch head space (make sure to put in lots of liquid, too) I process them in a hot water bath for about 12 mins. Remove jars and let them sit until you hear the lids pop. Last over a year this way.
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 seemed to be fine. I also ran out of white vinegar & ended up using red wine vinegar for 1 1/2 cups of the vinegar called for. That worked great too! I diced up one apple and added that while cooking. This recipe is a keeper!
This was excellent! We didnt change a thing, and the whole family ate it all, even the kids. This is definetly a keeper!
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 will significantly reduce the amount of sugar.
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 some cloves. First came across the recipe as a german dish to serve w/Saurbraten. I like it better than the thick sauced ones you see in some restaurants. The flavor is bolder!
My husband and I just enjoyed this recipe soooo much didn't change a thing! I will be making this again what a treat. Just wondering when it says to shred the cabbage like coleslaw? I just cut it up in thin slices would appreciate hearing from others as to what you do.
