So I have a smelly secret. I love cooked red cabbage.
Ever since I lived in Denmark, I’ve loved the acidic side dish that is cooked red cabbage. Whether its served with meat, fish, or by itself, I can’t get enough of this “treat”.
The one problem with this dish, is it stinks. The unfortunate reality of cooked cabbage is it makes anyone’s home smell like a Russian surf has decided to squat in your kitchen. Personally, I can justify the smell because I love the taste, but both my loving roommates take the opposite viewpoint.
Smell aside, this side dish works well with many Scandinavian and Eastern European dishes. I decided to serve mine with Danish Meatballs and mashed potatoes. The recipe is fairly easy to follow and pretty difficult to screw up. I unfortunately couldn’t find any red currently jelly and daringly substituted raspberry jam which worked surprisingly well.
I really hope that post doesn’t turn you off the idea of trying this delicious delicacy as it really is a tasty side dish which isn’t to hard on the wallet.
I did find a couple of links on how to cut down on the smell of cooked cabbage here. Please note I have not tried any of these but would be interested to see if any of them work
Recipe below Cooked Red Cabbage
- 1 Head of Red Cabbage (1 kg)
- 4 T of Butter
- 200 ml of Vinegar
- 200 ml of Sugar
- 1/2 Cup Red Current Jelly
- Remove the outer leafs of the cabbage as well as the core
- Shred the cabbage into tiny strips
- Melt the butter over medium heat in a large pot
- Slowly saute the shredded cabbage for 5 minutes
- Add vinegar, sugar and jelly and allow it to come to a boil
- Simmer for 60 minutes
- Taste after 30 minutes and add more sugar or vinegar if needed