red cabbage danish recipe

Written ByJenny Smyth Posted on
red cabbage danish recipe
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The Best red cabbage danish recipe

I’ve always been fascinated by the versatility of red cabbage in cooking. This vegetable is not only a great addition to salads, but it’s also a fantastic ingredient for making sweet and savory pastries.

One of my favorite recipes that showcases the beauty of red cabbage is a traditional Danish recipe that I’d like to share with you today. The combination of the tender, slightly sweet cabbage and the flaky, buttery pastry is absolute perfection.

My family loves it when I make this recipe for special occasions or even just for a quick weeknight dinner. The best part is that it’s incredibly easy to make and requires minimal ingredients, making it perfect for beginners or those short on time.

Red Cabbage Danish

Red Cabbage Danish

4.8 from 1176 votes

A savory Danish pastry filled with sweet and sour braised red cabbage. The flaky, buttery dough contrasts beautifully with the tender, spiced cabbage filling.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 cup cold unsalted butter, cubed
1/2 cup cold water
1 egg, beaten (for wash)

For the Filling

4 cups finely shredded red cabbage
1 tbsp butter
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 tsp caraway seeds
1/2 tsp salt
1/4 tsp black pepper
1/2 cup apple, peeled and finely diced

👨‍🍳Directions

1In a large skillet over medium heat, melt 1 tbsp butter.
2Add the shredded red cabbage and cook for 5 minutes, stirring occasionally, until it begins to soften.
3Pour in the apple cider vinegar, brown sugar, caraway seeds, salt, and pepper.
4Stir well and reduce the heat to low.
5Simmer for 20 minutes, stirring occasionally, until the cabbage is very tender and the liquid has mostly evaporated.
6Remove the skillet from heat and stir in the diced apple.
7Let the filling cool completely to room temperature.
8This step can be done ahead.
9In a large bowl, whisk together flour, salt, and sugar.
10Cut the cold butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
11Add the cold water and stir with a fork until the dough just comes together.
12Turn the dough onto a lightly floured surface and shape it into a rectangle.
13Wrap in plastic wrap and refrigerate for at least 30 minutes.
14Preheat the oven to 400°F (200°C).
15Line a baking sheet with parchment paper.
16On a floured surface, roll the chilled dough into a 12×18 inch rectangle about 1/8 inch thick.
17Cut the dough into 8 equal squares (about 4.
5 inches each).
18Place a generous tablespoon of the cooled cabbage filling in the center of each square.
19Fold the corners of each square toward the center, overlapping slightly to form an open-faced pastry.
20Press the edges gently to seal.
21Place the pastries on the prepared baking sheet, spacing them 2 inches apart.
22Brush the tops of the pastries with the beaten egg wash.
23Bake for 20 to 25 minutes, until the pastries are golden brown and puffed.
24Let cool on the baking sheet for 5 minutes before serving.

🔧Equipment

Large skillet
Mixing bowls
Rolling pin
Baking sheet
Parchment paper
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 65mg🧂Sodium: 480mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 12g🥩Protein: 5g

📝Notes

For a richer flavor, you can add 1/4 cup of raisins to the filling along with the apple. The filling can be made a day in advance and refrigerated.

Watch Video Of How Red Cabbage Danish Works

This red cabbage Danish recipe is a game-changer for any occasion, whether it’s a holiday gathering or just a regular Tuesday night dinner.

The combination of flavors and textures is simply divine, and my family never gets tired of it.

Plus, it’s incredibly easy to make and requires minimal ingredients, making it perfect for beginners or those short on time.

❓ Frequently Asked Questions About Red Cabbage Danish

Q1: What’s the origin of this red cabbage Danish recipe?

This recipe has its roots in traditional Danish cuisine, where red cabbage is a staple ingredient in many dishes.

Q2: How do I store leftover red cabbage Danish pastry?

You can store leftover pastry at room temperature for up to 3 days or in the fridge for up to 5 days.

Q3: Can I make this recipe without using butter?

Yes, you can substitute butter with a non-dairy alternative like coconut oil or almond oil.

Q4: What’s the best way to reheat this pastry?

You can reheat the pastry in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

Q5: Can I use other types of cabbage instead of red cabbage?

No, it’s best to use red cabbage for this recipe as its sweet and slightly bitter flavor pairs perfectly with the pastry.

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