• Ingredients: 29
  • Serves: 4

Danish red cabbage with medium red cabbage, butter, sugar or more, according to taste, vinegar, salt, pepper, medium tart apples, peeled, cored and chopped, red currant jelly.

Ingredients

Mustard Sauce

  • 9 tbsps. light olive oil
  • 3 tbsps. white vinegar
  • 2-3 tbsps. prepared sharp mustard
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/4 cup sugar
  • 1/8 tsp. cardamom

For the filling

For the glaze

For herb topping

  • 1/3 cup finely chopped fresh parsley leaves
  • 1/3 cup finely chopped fresh dill sprigs
  • 1/3 cup finely chopped fresh chives

For Serving

Directions

  1. Step 1 Remove and discard tough outer leaves from cabbage. Shred cabbage very fine. In heavy kettle, melt butter.

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  2. Step 2 Add sugar, but do not brown. Add cabbage and cook 3 minutes, stirring constantly. Add vinegar, water, salt and pepper to taste.

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  3. Step 3 Simmer covered for 2-3 hours, or until cabbage is very tender. Stir occasionally, and if necessary, add a little hot water to prevent scorching.

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  4. Step 4 When cabbage is almost tender, add apples, if desired, and red currant jelly. Cabbage should be quite sweet-sour.

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  5. Step 5 If necessary, add more sugar or vinegar, a little at a time. Simmer covered for 30 minutes longer, stirring occasionally.

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