Braised red cabbage is one of the most traditional Danish Christmas foods. It’s usually served as a side to pork, duck or goose, but I will eat it with almost anything. This year, our plan is to make a beef roast for Christmas and I am definitely having braised red cabbage with that 😀
Braised red cabbage has a very unique sweet and sour, almost tangy, taste. Not everyone likes it (Tobias doesn’t), but for me, it’s a delicacy. I only ever make it in December, but it’s something I look forward to all year.
I usually make a large batch about a week before Christmas and store it in mason jars in the fridge. If you have good air-tight containers, the cabbage with easily keep until New Year’s Eve because the vinegar is a great preservative. You can also freeze it and reheat it in the microwave, but it will get a bit mushy if you do.
My Version Of Braised Red Cabbage
My only deviation from the standard braised red cabbage recipe is that I use Stevia instead of sugar to get the calories down a bit. There is a lot of sugar in the red currant jelly, so I don’t feel like I need to add more, but a bit of sweetener is necessary to balance the acidity of the vinegar.
This recipe doesn’t have quite as good macronutrients as the recipes we usually post here on TheFitBlog (it’s a little high on sugar), but all the ingredients are clean and healthy and you are only supposed to eat a little bit as a side to your meat, so I wanted to post it anyways. It’s Christmas after all.
Braised Red Cabbage is one of the most traditional Danish Christmas foods. It has a very unique sweet and sour, almost tangy, taste that I absolutely love.
- 15 oz. (900 g) red cabbage
- 1½ cup (3.5 dl) white vinegar
- 1 cup (2.4 dl) water
- 1 tbsp. Stevia
- 1 tsp. salt
- 5.6 oz. (160 g) red currant jelly
Chop the cabbage into ½ inch (1.25 cm) strips
Fry the cabbage and Stevia for 3 minutes in a big pot on high heat
Reduce the heat and pour vinegar, water and salt over the cabbage and let it simmer for 2-3 hours (depending on how firm you like your cabbage), stirring the pot every 30 minutes
After 2-3 hours, add the jelly, stir and let it simmer for another 30 minutes
The cabbage can be stored in the fridge for several days and reheated or eaten cold
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