DANISH CHRISTMAS RED CABBAGE
In Denmark it is traditional to serve a cooked pickled red cabbage for the Christmas Eve dinner. This is my mother's, and it is so easy to make and will be a great sidedish to any roast duck, turkey or goose. When reheating, I like to add a tablespoon of black currant jam to enhance the flavor.
Provided by LILLELI
Categories Side Dish Vegetables
Time 1h30m
Yield 12
Number Of Ingredients 5
Steps:
- Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. Bring to a boil, then cover and simmer over medium heat for 1 hour. This can be served immediately, or chilled and reheated later in smaller portions.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 36.8 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 402.1 mg, Sugar 35.1 g
NORWEGIAN CHRISTMAS CABBAGE
Norwegian Christmas Cabbage is essentially a kind of sweet and sour sauerkraut, spiced with caraway seeds.
Provided by Finn Roed
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
- Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 33.4 g, Cholesterol 13.6 mg, Fat 5.6 g, Fiber 5.8 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 322.3 mg, Sugar 23.3 g
FESTIVE RED CABBAGE
Serve this spiced and sticky side dish alongside all the classic Christmas trimmings - it's richly flavoured with red wine, cinnamon, star anise and apples
Provided by Good Food team
Time 3h10m
Number Of Ingredients 8
Steps:
- Heat the oil in a large flameproof casserole dish, add the onions and cook on a medium heat for 8-10 mins, then add the star anise and cinnamon stick.
- Pour in the wine and let it simmer until slightly reduced. Add the cabbage, sugar and apples, and stir well. Season well, cover and simmer on a low heat for 3 hrs, stirring every now and again.
- Once the cabbage is tender, check the seasoning. Serve in a bowl with the star anise and cinnamon stick on top. Can be made 1-2 days in advance or frozen for up to 4 months - simply reheat on the hob before serving.
Nutrition Facts : Calories 112 calories, Fat 2 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein
CHRISTMAS CABBAGE
Make and share this Christmas Cabbage recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine the cabbage, apples, pears, onions, oranges, stock, honey and ginger.
- Cook and simmer, stirring occasionally, for 30 minutes.
- Add the vinegar and marmalade. Cook for 5 more minutes.
Nutrition Facts : Calories 109.2, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.3, Sodium 45.1, Carbohydrate 26.9, Fiber 5.8, Sugar 18.6, Protein 3.1
NORWEGIAN CHRISTMAS CABBAGE
A favorite I'm posting from Allrecipes.com. I'm posting this for ZWT III. This recipe was submitted by Finn Roed who stated: "Norwegian Christmas Cabbage is essentially a kind of sweet and sour sauerkraut, spiced with caraway seeds."
Provided by Happy Hippie
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Lay two slices of bacon across the bottom of a large pot.
- Cover with a layer of cabbage.
- Sprinkle a light dusting of flour and a pinch of caraway seed.
- Season with a little salt and pepper.
- Repeat layering as many times as possible until you run out of room.
- Fill the pot with enough water to come about 3/4 up the side.
- Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally.
- Let cool slightly, then stir in the vinegar and sugar.
- Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.
- Note:.
- Use a head of cabbage that has been in your refrigerator a while; try not to use a new cabbage. Why? The old one seems to hold up better in the cooking. Age has its rewards.
- A tasty sausage, sliced, or smoked pork hock can also substitute for the bacon, but there ought to be some flavor and fat in it. I sometimes add a couple of bouillon cubes too.
Nutrition Facts : Calories 266.1, Fat 14, SaturatedFat 4.6, Cholesterol 20.6, Sodium 280.3, Carbohydrate 30, Fiber 4, Sugar 22.2, Protein 6.4
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