How to Make Danish Saucepans

Danish Red Cabbage

Use a saucepan for sauces, porridge and small portions.

Recipe Summary Danish Red Cabbage

Danish side dish served hot with meatballs (frikadeller), pork chops, pork roast, duck. Particularly popular around Christmas.

Ingredients | Danish Saucepans

1 (2 pound) red cabbage

2 tablespoons butter

¼ cup distilled white vinegar

1 cup cranberry juice

2 tablespoons sugar, or more to taste

salt to taste

Directions

Remove the outer set of leaves of cabbage and discard. Cut cabbage quarters; remove and discard white stem. Chop remaining cabbage finely.

Melt butter in a pot over medium heat. Cook and stir cabbage in melted butter until softened slightly, 2 to 3 minutes. Pour vinegar over cabbage and stir to coat. Add cranberry juice and sugar to the pot. Season cabbage mixture with salt.

Reduce heat to low, place a cover on the pot, and cook, stirring occasionally, until the cabbage is completely tender, 60 to 75 minutes. Add more sugar towards the end if it is tart.

Info | Danish Saucepans

prep: 15 mins cook: 1 hr 5 mins total: 1 hr 20 mins Servings: 6 Yield: 6 servings

TAG : Danish Red Cabbage

Side Dish, Vegetables,