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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.
Ground veal, pork and bacon are cooked until brown and crumbly, and then they 're cooked a tad more with onion, garlic, celery and sage. Water and cornstarch are added, and then the filling is simmered until it 's thick and all the flavors are blended. This savory filling is spooned into a pastry shell, topped with a second crust and baked. Serve it with garlic mashed potatoes.