Pickled red cabbage, or rødkål, as its called in Danish, is a typical side dish that is served on christmas eve in Denmark. A lot of people buy it ready made from the supermarket, but if they only knew how easy it is to make and how much better it tastes, they would be making it themselves and using this recipe. Some people like to add cumin to their pickled red cabbage, but I prefer it without. If you must, then one teaspoon of whole cumin seeds would be about the right amount.
Slice the red cabbage in 5mm slices and put in a pot over medium heat with the rest of the ingredients for 30-40 minutes, depending on how soft you want it to be.
You can make this well ahead of time and reheat it for 5 - 10 minutes before serving your meal. The reheating only makes it tastier. Enjoy,
- Copy link