Red cabbage

Red cabbage

By
From
The Scandinavian Cookbook
Serves
4-6
Photographer
Lars Ranek

Ingredients

Quantity Ingredient
4 tablespoons duck fat
1/2 red cabbage, cored and thickly sliced
1 whole yellow onion
200ml red wine
100g caster sugar
1 cinnamon stick
10 whole cloves
4 tablespoons redcurrant jelly
salt
pepper
50ml vinegar, from pickled beetroots
or 50ml brine, from pickled beetroots

Method

  1. Melt the duck fat in a large saucepan or casserole, add the cabbage and fry it over a medium heat until shiny – don’t let it brown.
  2. Add the remaining ingredients and season with salt and freshly ground pepper. Cover and leave to simmer for 2 hours. Remove the onion and season to taste with sugar, salt and pepper.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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