Brown cabbage

Brown cabbage

Brunkål

By
From
Scandinavian Comfort Food
Serves
6-8
Photographer
Columbus Leth

Cabbage is a kind of national treasure in Scandinavia, and has played an important role in our food culture and survival for centuries. Now that fermenting has created so much interest worldwide, cabbage is back. These are two of my cabbage recipes: a slowly cooked one and a fermented one. Both are time-honoured recipes, and when I start preparing them the smell reminds me of visits to homes of relatives when I was a little girl.

Ingredients

Quantity Ingredient
1.5kg white cabbage
75g butter
50g caster sugar
1 teaspoon black peppercorns
2 teaspoons allspice
2 teaspoons caraway seeds
2 bay leaves
10 thyme sprigs
sea salt, to taste
freshly ground black pepper, to taste
lemon juice, to taste

Method

  1. Cut the cabbage into medium-thin slices. Melt the butter and cook until light brown, then add the sugar and let it melt into a light brown caramel. Stir well, then add the cabbage, spices and herbs and stir well. Reduce the heat to low, cover and let it simmer for about 2 hours. Take off the heat and season to taste with salt, pepper and lemon juice.

Tip

  • If you like things sweet and spicy, add some green chilli.
Tags:
Scandinavian
Danish
Swedish
comfort food
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