In Denmark it is traditional to serve a cooked pickled red cabbage for the Christmas Eve dinner. This is my grandmother's, 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.

Ingredients

12 serv.

small head red cabbage, cored and shredded↗1
white sugar↗2 cups
white vinegar↗2 cups
salt↗2 teaspoons
water↗3 cups

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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