In Denmark it is traditional to serve a cooked pickled red cabbage for the Christmas Eve dinner. This is my mother’s recipe, and it is so easy to make and will be a great side dish to any roast duck, turkey, or goose. When reheating, I like to add a tablespoon of black currant jam to enhance the flavor.
Preparation Details
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 12
Ingredients
- 1 small head red cabbage, cored and shredded
- 3 cups water
- 2 cups white sugar
- 2 cups white vinegar
- 2 teaspoons salt
Steps
- Place cabbage in a large saucepan. Add water, sugar, vinegar, and salt; stir. Bring to a boil, then cover and simmer over medium heat for 1 hour. Serve immediately or chill and reheat later.