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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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

144 calories; protein 0.7g 1% DV; carbohydrates 36.8g 12% DV; fat 0.1g; cholesterol 0mg; sodium 402.1mg 16% DV. Full Nutrition
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Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/01/2005
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 dishes! Read More
(48)

Most helpful critical review

Rating: 2 stars
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 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. Read More
(153)
75 Ratings
  • 5 star values: 53
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
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 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. Read More
(153)
Rating: 5 stars
11/01/2005
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 dishes! Read More
(48)
Rating: 5 stars
03/10/2005
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. Read More
(38)
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Rating: 5 stars
08/11/2010
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. Read More
(23)
Rating: 5 stars
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 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! Read More
(21)
Rating: 5 stars
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! Read More
(17)
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Rating: 5 stars
01/12/2006
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 will significantly reduce the amount of sugar. Read More
(13)
Rating: 5 stars
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 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! Read More
(13)
Rating: 5 stars
02/04/2011
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. Read More
(10)
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