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Hjemmelavet Rødkål 01

Homemade traditional red cabbage

Laus Sørensen
Jeg foretrækker min rødkål ret enkel - altså uden kanelstænger, appelsiner, æbler, kommen, stjerneanis eller andre smagstilsætninger.
But it's entirely up to you!
The recipe is calculated per kilo. Usually a nice head of red cabbage weighs more like two kilos, and then you just multiply it up.
Udskriv Pin Opskrift
Total Time 1 hr 45 mins
Course Side dishes, Traditional Danish Food
Cuisine Danish

Udstyr

  • 1 foodprocessereller en stor og skarp kniv

Ingredients
  

  • 1 kg red cabbage
  • 35 g fedtstof - smør, andefedt, kyllingefedt eller evt. olie
  • 1 dl lagereddike
  • 80 g sugar
  • 10 g salt
  • 50 g Currant jelly or currant juice
  • 2 tsp Atamon (Household preservative containing Sodium benzoate)
  • 1 dl boiling water

Method
 

  • Peel the outer leaves off the head of cabbage if they don't look nice
  • Cut the cabbage into quarters and remove the stem
    Hjemmelavet Rødkål 07
  • Cut the pieces in half again and finely chop them. I use a food processor, but you can easily do it with a knife. Consider wearing gloves for the colour.
  • Melt the fat over medium heat in a large saucepan. I really like to use duck fat, but you can use whatever fat suits you best. If you have vegetarians or vegans in your family or social circle, use oil.
  • Add vinegar and red cabbage and stir
    Hjemmelavet Rødkål 10
  • Add the other ingredients and stir.
  • Simmer under a lid. Stir occasionally.
  • After 30 minutes, I start checking if the red cabbage is cooked the way I want it. I find that pre-purchased red cabbage is too overcooked, so I stop the process before the cabbage gets there. It usually takes 35-45 minutes.
  • Taste to see if the balance between sweet and sour is good
  • Can be poured into cleaned jars rinsed with the preservative and ½ dl boiling water. Fill the jars while the cabbage is piping hot. Put tight-fitting lids on immediately. As it cools, you may hear a ‘pop’ from the lid because it creates negative pressure in the glass. This is a good thing for shelf life!
    Atamon rinse: pour 1 dl boiling water into one of the jars and add 2 tbsp of the preservative. Put the lid on and turn the jar round so that all surfaces are rinsed. Pour into the next glass and repeat.
    Hjemmelavet Rødkål 12
  • Can also be frozen