Rød Kaal (Red Cabbage)
This recipe is from my sister Marni, which she modified from my grandparent's recipe to work in a crock pot. This red cabbage is picked and has a great kick to it. You can use it in place of relish, or we just eat it as a side usually during Thanksgiving and Christmas. It is a Danish specialty. Please note that our version is not nearly as sweet at traditional danish red cabbage. Making it in a crock pot in the garage saves your house from smelling like the cabbage. It isn't a bad smell, but unusual if you aren't used to it. :D When I smell it, I think of my Grandma and Grandpa's home and warm family dinners together.
Cut red cabbage into fine bits. In a 1 1/2 quart crock pot, pour vinegar so it covers the bottom by an inch. Add red cabbage. Turn crock pot on high. Cook cabbage to desired texture, stirring every 1 hours so bottom comes to top. (No longer a caution: don't boil off all the vinegar, cabbage will burn easily. Although it will burn if you forget about it.) Add sugar to taste when cabbage is still hot. Pour off excess liquid. For best potency, let stand for one week.
Time to Prepare: 2 1/2 hours
Ingredients:
4 Cups Red Cabbage (small head)
Cider Vinegar
1/4 to 1/2 Cup Sugar
1/4 to 1/2 Cup Sugar
Instructions:
Cut red cabbage into fine bits. In a 1 1/2 quart crock pot, pour vinegar so it covers the bottom by an inch. Add red cabbage. Turn crock pot on high. Cook cabbage to desired texture, stirring every 1 hours so bottom comes to top. (No longer a caution: don't boil off all the vinegar, cabbage will burn easily. Although it will burn if you forget about it.) Add sugar to taste when cabbage is still hot. Pour off excess liquid. For best potency, let stand for one week.
You can also make this same recipe on the stove top.
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