Danish Red Cabbage is a staple in the Danish diet. Rich in nutrients with great antioxidant properties. But aside from that it is really awesome stewed the Danish way. Very simple to make and easy to keep. This dish is especially popular during the holiday season. Often served with Pork Loin Roast and Crackling, among other foods. Also great cold on open faced sandwiches. As always, I hope you enjoy!

Makes: 8 Cooking time: 1 hour 45 minutes. Difficulty: Easy

Danish Red Cabbage Ingredients:

• 1 Red Cabbage ( approx 2 lbs. or 1 Kg )
• 180 ml ( 6 oz. ) Apple cider vinegar
• 180 ml ( 6 oz. ) Brown Sugar
• 60 ml (2 oz. ) Duck fat
• 30 ml (1 oz. ) Butter
• 120 ml (4 oz) Black Currant Concentrate

How to make Danish Red Cabbage

• Remove outer leaves from Cabbage.
• Split in half. Cut out white core.
• Dice Cabbage in to medium size pieces. ( See video )
• Place all ingredients into warmed pot. Mix well.
• Add Cabbage and mix well.
• Turn up heat to high. Once it has reached a boil reduce and cover for 1 hour on simmer.
• Stir every 15 minutes.
• After 1 hour continue to simmer with lid off to let juices reduce. Approx. another hour, again stirring every 15 minutes.
• Once the juices have reduced take off heat and either serve or let cool. (I prefer to let cool and reheat for next day. Will keep for 2 weeks in fridge or freeze.)
• Add a little salt if desired. I prefer not to.
• Done