Red Cabbage Salad - Rødkålssalat

Red Cabbage Salad - Rødkålssalat

December 19. - Today I'm trying to get a healthier spin on the christmas dinner.

A couple years ago I wanted to bring something new to the christmas dinner. I made a salad with the red cabbage, oranges, grapes and walnuts, and it was so yummy. The salad brought a nice crunch to the otherwise soft christmas dinner. I love this salad so much I could eat it with any kind of meat. But it is simply perfect with the Danish meatloaf.

Ingredients

Salad

• ½ medium red cabbage
• 1 handful walnuts
• 3 oranges
• 2 handful green grapes

Dressing

• 1 orange
• 1 tablespoon olive oil (blood orange)
• 2 teaspoons honey
• salt and pepper

Directions

Remove outer leaves of cabbage, and cut cabbage into quarters and remove the white core. Thinly slice the cabbage across the quarters width-wise. To get uniform slices I use a mandolin.

Fillet the oranges with a sharp knife. Cut the top and bottom off the orange. Set your knife where the white meets the flesh and start cutting downward in a curved motion following the shape of the orange. Keep doing this until you have peeled the oranges. Carefully cut the filets out. I do this over the cabbage, so I get all the juices into the salad. Wash and cut the grapes in half.

Mix the dressing.

Mix the ingredients in a bowl and sprinkle the walnuts on top. Pour the dressing over and serve.

Rødkål - Pickled Red Cabbage

Rødkål - Pickled Red Cabbage

December 12th. It's time to get ready for christmas dinner, and making red cabbage a few days early eases the stress of making the traditional Danish christmas dinner.

My mom always made her own red cabbage, but she had the recipe in her head, and it's lost forever. I like the simplicity of the dish. You only need 4 ingredients, not counting salt and pepper. The sweetness from the sugar combined with the acidity from the balsamic really works well with the red cabbage.

Rødkål is a traditional danish side for the christmas dinner, but it's also very good with medisterpølse and meatballs/frikadeller or in sandwiches.

This is my take on pickled red cabbage.

Ingredients:

• 1 medium red cabbage

• 25 g butter, salted

• 3 tablespoons brown sugar

• ¼ cup balsamic vinegar (I mixed half balsamic and half blackberry-ginger balsamic for a sweeter taste)

• salt and pepper to taste

Directions:

Remove outher leaves of cabbage, and cut cabbage into quarters and remove the white core. Thinly slice the cabbage across the quarters width-wise. To get uniform slices I use a mandolin.

Melt the butter in a large saucepan. Add the the cabbage and sear it for a couple minutes. Add the vinegar and sugar.  Simmer the cabbage for 10 - 15 minutes until cabbage is tender.

Season with salt, pepper, vinegar and sugar. Serve heated to pork roasts or roasted duck. 

The cabbage can be served cold on (open faced) sandwiches.