danish red cabbage recipe

Written ByJenny Smyth Posted on
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The Best danish red cabbage recipe

I’m so excited to share this Danish red cabbage recipe with you all! I’ve been making it for years, and it’s always a hit with my family and friends. The combination of sweet and sour flavors is just perfect for any occasion, whether it’s a holiday dinner or a casual weeknight meal.

I’ve tried making it with different types of cabbage, but I find that the red cabbage gives it a beautiful color and a slightly sweeter flavor than the green variety. Plus, it’s packed with vitamins and antioxidants, making it a great choice for a healthy meal. One of the things I love about this recipe is how easy it is to make.

Just sauté the cabbage with some onions and apples, then add in the vinegar and spices, and you’re done! It’s a great way to get your kids (and adults!) to eat their veggies.

My kids love helping me in the kitchen, and they always have so much fun making this dish with me. They love watching the cabbage transform from a plain old head of lettuce into a delicious, flavorful side dish. And let’s be real, who doesn’t love a good excuse to use up all those leftover veggies in the fridge?

This recipe is perfect for using up any extra cabbage or carrots you might have on hand. It’s also great for using up any leftover meat or poultry you might have in the fridge – just add it in towards the end of cooking and let it heat through. I like to serve this dish as a side to my famous pork chops or as part of a hearty breakfast feast.

But honestly, it’s good enough to be the star of the show on its own! My family loves when I make this recipe because it’s such a comforting, homey dish. It’s like a big ol’ hug in a bowl.

Danish Red Cabbage

4.9 from 1437 votes

This classic Danish side dish features finely shredded red cabbage braised with apple, vinegar, and sugar until tender and sweet-sour. It pairs perfectly with roast pork, meatballs, or duck.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Cabbage

1 medium head red cabbage (about 2 pounds), cored and finely shredded
1 large apple, peeled, cored, and grated
1/2 cup apple cider vinegar
1/4 cup water
3 tablespoons granulated sugar
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cloves (optional)

For Finishing

2 tablespoons red currant jelly or lingonberry jam
1 tablespoon butter (optional, for richer flavor)

👨‍🍳Directions

1Place the shredded red cabbage, grated apple, apple cider vinegar, water, granulated sugar, 2 tablespoons butter, salt, pepper, and cloves (if using) into a large pot or Dutch oven.
2Stir everything together until the cabbage is evenly coated.
3Set the pot over medium-high heat and bring the mixture to a gentle boil.
4Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 40 to 45 minutes.
5Stir occasionally to prevent sticking; the cabbage should become very tender and most of the liquid should be absorbed.
6Remove the lid and stir in the red currant jelly or lingonberry jam.
7If desired, add the extra 1 tablespoon of butter for a richer flavor.
8Cook uncovered over medium heat for another 5 minutes, stirring frequently, until the jelly melts and the cabbage glistens.
9Taste and adjust seasoning with additional salt, pepper, or sugar as needed.
10The cabbage should have a balanced sweet and sour flavor.
11Serve warm as a side dish, or let it cool and refrigerate for up to 5 days; the flavor improves upon reheating.

🔧Equipment

Large pot or Dutch oven with lid
Cutting board
Chef’s knife or mandoline slicer
Box grater
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 4g💛Saturated Fat: 2.5g❤️Cholesterol: 10mg🧂Sodium: 420mg🌾Total Carbs: 22g🥦Dietary Fiber: 3g🍬Sugars: 16g🥩Protein: 2g

📝Notes

For a deeper flavor, make the cabbage a day ahead and reheat gently. You can substitute the apple with a pear for a different twist. The dish freezes well for up to 3 months.

Watch Video Of How Danish Red Cabbage Works

One of my favorite things about this Danish red cabbage recipe is how versatile it is – you can serve it at any meal throughout the day.

If you’re planning ahead for your next family gathering or holiday feast, make sure to save room for this delicious side dish!

It reheats beautifully in the microwave or on low heat on the stovetop, so you can easily serve it at any time.

❓ Frequently Asked Questions About Danish Red Cabbage

Q: What type of cabbage should I use for this recipe?

You can use either red or green cabbage for this recipe, but I find that the red cabbage gives it a more vibrant color and flavor.

Q: Can I make this recipe ahead of time?

Yes! You can make this recipe ahead of time and store it in the fridge for up to 3 days.

Q: How do I reheat this dish?

You can reheat this dish by simmering it on low heat on the stovetop or by microwaving it for 2-3 minutes.

Q: Can I add other ingredients to this recipe?

Yes! You can add other ingredients such as diced carrots, chopped nuts, or shredded cheese to give this dish an extra boost of flavor.

Q: Is this recipe suitable for vegetarians?

This recipe is suitable for vegetarians if you omit the optional addition of meat or poultry.

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