Do you remember when I shared my grandma Agny’s recipe for surkål–Norwegian sauerkraut–a few weeks ago? That’s just one type of Scandinavian cooked cabbage that has been part of my family’s holiday menus in years past. Another is rødkål, a sweet-and-sour red cabbage that’s prepared basically the same way and with similar ingredients yet yields very different results.
Whether your Christmas meal involves roast pork or medisterkaker–Norwegian pork meatballs–rødkål will add a festive yet homey touch to your Scandinavian holiday menu.
1 (2 pound) red cabbage
4 tablespoons unsalted butter
3 tablespoons currant jelly
1 tablespoon caraway seeds
2 teaspoons salt
Core the cabbage and shred using the slicing disc of a food processor. Core and shred the apple (it’s okay to leave the skin on).
Melt the butter in a large, heavy pot, then add cabbage, apple, and remaining ingredients and bring to a simmer. Cook over low heat, stirring occasionally, for about 90 minutes to two hours, until the cabbage has softened. Serve.