Danish Red Cabbage
Danish Red Cabbage is a festive side dish with a gentle balance of sweet and tangy notes, turning tender as it simmers. Butter softens the cabbage while vinegar and cranberry juice lend bright acidity and a jewel-toned hue, with sugar rounding the flavors. Serve it alongside roasted meats or holiday mains for a comforting, vibrant counterpoint.
- Prep15 min
- Cook1 hr 5 min
- Serves6
- DifficultyEasy
- 1
Remove the outer leaves of the cabbage and discard them. Cut the cabbage into quarters; remove and discard the white stem. Finely chop the remaining cabbage.
- 2
Melt butter in a pot over medium heat. Cook and stir the cabbage in the melted butter until slightly softened, 2 to 3 minutes. Pour the vinegar over the cabbage and stir to coat. Add the cranberry juice and sugar to the pot. Season the cabbage mixture with salt.
- 3
Reduce the heat to low, cover the pot, and cook, stirring occasionally, until the cabbage is completely tender, 60 to 75 minutes. Add more sugar toward the end if it tastes tart.
- Calories 162.81 kcal Moderate
- Protein 4.21 g Low Source
- Carbs 30.0 g Moderate
- Total Fat 4.69 g Moderate
- Saturated Fat 2.74 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 10.47 mg Low Source
- Sodium 77.68 mg Low Source
- Fiber 5.99 g Good Source
- Sugar 19.97 g High
- Added Sugar 0.0 g Low Source
- Calcium 130.96 mg Moderate
- Iron 2.36 mg Moderate
- Potassium 717.99 mg Moderate
- Vitamin A 158.94 mcg_rae Moderate
- Vitamin C 164.76 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
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