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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.
Ingredients
- 1 small head red cabbage, cored and shredded
- 2 cups white sugar
- 2 cups white vinegar
- 2 teaspoons salt
- 3 cups water
Directions
Step 1
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 144 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium402mg | 17% |
| Total Carbohydrate37g | 13% |
| Dietary Fiber1g | 4% |
| Total Sugars35g | |
| Protein1g | |
| Vitamin C27mg | 135% |
| Calcium24mg | 2% |
| Iron0mg | 2% |
| Potassium116mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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