Danish Braised Cabbage

Danish Braised Cabbage Recipe - Delicious Vegetarian Food from Denmark

Region / culture: Denmark | Preparation time: 20 minutes | Cooking time: 2 hours | Servings: 6 |

Vegetarian diet

Introduction

Danish Braised Cabbage is a traditional dish that is popular in Denmark, especially during the colder months. This dish is a perfect combination of sweet and tangy flavors, making it a delicious side dish to accompany any meal.

History

Braised cabbage has been a staple in Danish cuisine for centuries. It is believed that this dish originated as a way to preserve cabbage during the winter months when fresh produce was scarce. The slow cooking process allows the cabbage to soften and absorb the flavors of the butter, sugar, vinegar, and jelly.

Ingredients

1 medium red cabbage (about 2 lb (907 g))
4 tbsp butter, cut into small pieces
1 tbsp sugar
1 tsp salt
0.33 cup water
0.33 cup vinegar
0.25 cup red currant jelly
2 tbsp grated apples

How to prepare

Preheat the oven to 325°F (163°C).
Wash the cabbage, remove the outer leaves, and cut it in half lengthwise. Remove the core and slice or chop it finely using a knife or a food processor.
In a heavy 4- or 5 qt (4.73 liter) casserole, combine the butter, sugar, salt, water, and vinegar.
Bring the mixture to a boil on the stove, then add the cabbage and toss it well to coat.
Bring it to a boil again, cover the casserole, and place it in the oven.
Bake it for 2 hours.
Check it occasionally and add some water if all the liquid has cooked away.
Ten minutes before the cooking is finished, stir in the jelly and apple. Then, replace the cover.

Variations

Add chopped bacon or pancetta for a smoky flavor.
Substitute the red currant jelly with cranberry sauce for a different twist.
Add a splash of apple cider vinegar for extra tanginess.

Cooking Tips & Tricks

Make sure to finely chop or slice the cabbage to ensure even cooking.

- Keep an eye on the liquid level while the cabbage is baking, and add more water if needed to prevent it from drying out.

- Stir in the red currant jelly and grated apples towards the end of the cooking time to add a touch of sweetness to the dish.

Serving Suggestions

Danish Braised Cabbage pairs well with roasted meats, such as pork or chicken. It can also be served alongside mashed potatoes or crusty bread.

Cooking Techniques

Braising is a cooking technique that involves browning the ingredients in fat, then simmering them in a small amount of liquid. This slow cooking process allows the flavors to meld together and creates a tender, flavorful dish.

Ingredient Substitutions

Use white cabbage instead of red cabbage for a milder flavor.

- Substitute the red currant jelly with apricot preserves or honey.

Make Ahead Tips

Danish Braised Cabbage can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Danish Braised Cabbage in a decorative serving dish garnished with fresh herbs, such as parsley or thyme. The vibrant colors of the cabbage will make a beautiful addition to any table.

Pairing Recommendations

Pair Danish Braised Cabbage with a glass of dry white wine or a crisp apple cider for a refreshing accompaniment to the meal.

Storage and Reheating Instructions

Store any leftovers of Danish Braised Cabbage in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stove until heated through.

Nutrition Information

Calories per serving

Each serving of Danish Braised Cabbage contains approximately 150 calories.

Carbohydrates

Each serving of Danish Braised Cabbage contains approximately 20 grams of carbohydrates.

Fats

Each serving of Danish Braised Cabbage contains approximately 10 grams of fats.

Proteins

Each serving of Danish Braised Cabbage contains approximately 2 grams of proteins.

Vitamins and minerals

Danish Braised Cabbage is a good source of Vitamin C, Vitamin K, and fiber.

Alergens

This recipe contains dairy (butter) and may not be suitable for those with dairy allergies.

Summary

Danish Braised Cabbage is a nutritious side dish that is low in calories and high in fiber. It is a good source of Vitamin C and K.

Summary

Danish Braised Cabbage is a flavorful and nutritious side dish that is perfect for the colder months. With its sweet and tangy flavors, this dish is sure to be a hit at your next dinner party.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was given to me by a dear friend who had learned it from her grandmother, who in turn had learned it from her own mother. The recipe for Danish Braised Cabbage had been passed down through generations, each cook adding their own touch and making it their own.

I remember the first time I made it. I gathered all the ingredients - a head of cabbage, some butter, a bit of sugar, vinegar, and caraway seeds. As I chopped the cabbage into thin strips, I thought about the long line of women who had prepared this dish before me. I imagined them standing at their stoves, their hands deftly working the ingredients, their kitchens filled with the warm, comforting aroma of braised cabbage.

I melted the butter in a large skillet and added the cabbage, stirring it gently until it began to wilt. Then I sprinkled in the sugar, vinegar, and caraway seeds, letting them mingle and meld together. The smell that wafted up from the pan was intoxicating - sweet and tangy, with a hint of earthiness from the caraway.

As the cabbage simmered on the stove, I couldn't help but think about the stories my friend had shared with me about her grandmother. She had been a formidable woman, with a no-nonsense attitude and a fierce love for her family. She had cooked this dish for them on countless occasions, each time with the same care and attention to detail.

When the cabbage was finally tender and fragrant, I scooped it onto a plate and took a tentative bite. The flavors exploded in my mouth - the sweetness of the sugar, the tanginess of the vinegar, and the earthy undertones of the caraway. It was unlike anything I had ever tasted before, and I knew that this recipe would become a staple in my own kitchen.

Over the years, I have made Danish Braised Cabbage countless times. I have tweaked the recipe here and there, adding a bit more sugar or vinegar, experimenting with different spices and seasonings. But no matter how many times I make it, the dish always brings me back to that first time, when I felt a connection to the long line of women who had cooked it before me.

I like to think that my own grandchildren will learn this recipe from me, and that they will pass it down to their own children someday. I hope that they will feel the same sense of wonder and connection that I did when I first saw the recipe, and that they will carry on the tradition of making Danish Braised Cabbage with love and care.

In the end, this dish is more than just a recipe - it is a link to the past, a way to honor those who came before us and to keep their memories alive. And as I sit down to enjoy a plate of braised cabbage, I am grateful for the family and friends who have shared their recipes with me, and for the stories and traditions that have enriched my life in so many ways.