Red Cabbage
With the holidays quickly approaching its time to revisit some classic Danish dishes. Rdklis a side dish that is always on the table for Christmas dinners and luncheons but of course it is also served at other times. For me though, the sweet and sour aroma with a hint of cloves in the backgroundreminds me of Christmas and it will perfume your house in the most warm and pleasant of ways. The dish itself is very quick and easy to assemble and the remainder of the time is spent simmeringaway on the stove.
Sliced red cabbage ready for cooking
I have been experimenting with this recipe for some time now and I finally got it right (thats according to my tastebuds of course 
). The traditional way to make Rdklis to use Ribssaft (Red Currant juice) but its impossible to find it in any of the stores around here, so I am substituting it with 100% Pomegranate juice.
The first time I made Rdkl the ratio of vinegar to pomegranate juice was off with too much vinegar. The second time I could not find any pomegranate juice so I used cranberry juice insteadbad idea. It left a really dry taste in my mouth. In the meantime, my parents came to visit and they brought real Ribssaft with them but it was confiscated going through customs. (Still unclear as to why they couldnt bring it in, maybe the size of the bottle?) Anyway, two cabbage heads later and with real pomegranate juice and less vinegar, we finally have a winner!
Rdkl
Ingredients:
1 head red cabbage
1 deciliter apple cider vinegar (3.4 oz.)
2 deciliter pomegranate juice (or currant juice = ribssaft) (6.8 oz.)
3 4 tablespoons sugar
1/2 tablespoon salt
1 1/2 teaspoons ground cloves
1 tablespoon butter
Atamon for rinsing glasses
Directions:
Remove outer leaves of cabbage, cut into quarters, removethe tough white core and discard. Slice cabbage into desired thickness. Place cabbage into cooking pot and add vinegar, juice, sugar, salt and ground cloves. Let it simmer covered for 3 hours, stirring occasionally. At the end of cooking time add the butter and gently stir until melted. If cabbage is to be used fairly quickly, simply just sterilize jars and lids with boiling water. If cabbage is intended for storing away, rinse jars and lids with Atamon. Store in cool, dark place. Enjoy!
Source: My Danish Kitchen
Sweet-Sour Red Cabbage Recipe Taste of Home Recipes Sweet-Sour Red Cabbage Recipe Sweet-Sour Red Cabbage Recipe photo by Taste of Home. Read reviews (4) Rate recipe. This crunchy eye-catching cooked cabbage is seasoned ... Sweet and Sour Red Cabbage Recipe Simply Recipes Traditional German and Austrian sweet and sour red cabbage. Shredded red cabbage cooked with vinegar, sugar, and butter. Kalyn's Kitchen: Recipe for Sweet and Sour Red Cabbage (Kalyn's ... Recipe for Sweet and Sour Red Cabbage (Kalyn's Lower Carb Version) German Sweet And Sour Red Cabbage Recipes Yummly Find Quick & Easy german sweet and sour red cabbage Recipes! Choose from over 9 german sweet and sour red cabbage recipes from sites like Epicurious and Allrecipes. Ward Street Bistro: Sweet and Sour Red Cabbage Sweet and Sour Red Cabbage. ... This sweet and sour cabbage is my mother's recipe--I'm 51 so I'll let you do the math on how long I've been enjoying this cabbage ... Sweet and Sour Red Cabbage - Martha Stewart Recipes Get Martha Stewart's Sweet and Sour Red Cabbage recipe. Also browse hundreds more test kitchen-approved food recipes and cooking tips from Martha Stewart. Danish Kitchens: Rdkl Sweet and Sour Red Cabbage ... This page provides information about 'Danish Kitchens: Rdkl Sweet and Sour Red Cabbage' on Broken Controllers. Sweet and Sour Red Cabbage Recipe at Epicurious.com Find the recipe for Sweet and Sour Red Cabbage and other vinegar recipes at Epicurious.com Sweet-and-Sour Cabbage - Martha Stewart Recipes Get Martha Stewart's Sweet-and-Sour Cabbage recipe. ... 2 pounds red cabbage (about 1 small head), halved, cored, and cut into 1/2-inch chunks (10 cups) Sweet and Sour Red Cabbage Recipe - Cabbage Recipes Recipe for sweet and sour cabbage with bacon, brown sugar, and wine vinegar Sweet and sour cabbage with bacon, brown sugar, and wine vinegar.
