Rauðkál - Pickled red cabbage

This side dish is good with many kinds of roasted and broiled meats. For many it is a necessity with the Christmas ham or steak. I don't particularly like vinegar pickled cabbage so I haven't tried this recipe myself, but I'm told it is good.

2-3 tbs butter
1 kg red cabbage, shredded
1/2 cup white vinegar OR red wine vinegar
1/2 cup sugar
2-3 tsp salt

Melt the butter at medium temperature. Add finely shredded red cabbage and stir to coat with the hot butter. When the buttered cabbage begins to sizzle, add vinegar, sugar and salt. Simmer until the cabbage is limp and boiled through (about 45 mins. to 1 hour).
Serve with ham, pork roast, roast lamb, duck, goose or turkey.

Some people will eat this with hot dogs as well.

Comments

Johanna said…
Hi I just read your recipe on Rauðkál and my question is; do you know how long it will last in a closed jar in the fridge?

Thanks
Johanna
(known as Jo here in Aus) :)
Bibliophile said…
Seeing as it contains vinegar, salt and sugar, it is pretty well preserved. It never lasts above a week whenever I make it, but if it were to be put in a sterilized jar, it would probably keep in the sealed jar for about three months in the refrigerator, and at least a week once opened (refrigerated).

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