Red Cabbage (Rødkål)

Rødkål is sweeter than sauerkraut and a traditional option to serve with pork roast in Denmark around Christmas time. Basically it is a spicy, sweet and sour braised red cabbage dish.

Ingredients

½ head red cabbage, shredded (700g)

1 apple, grated (145g)
1 onion grated or finely chopped
½ cup red wine (125g)
½ cup apple cider vinegar (125g)
½ cup brown sugar (90g)
¼ tsp black pepper
½ tsp ground cloves
¼ tsp ground cinnamon
¼ tsp allspice
½ tsp sea salt
80 g unsalted Lard

Method

Place all ingredients in a large pot and combine. Cover and bring to boil over medium heat. Simmer for approx. 30 minutes or until tender, but still with a small bite. Serve warm, freeze or refrigerate the remainder.

Note: If lard is unavailable use duck fat or butter. Make the red cabbage in advance as the overall flavour improves over time and heat up before serving.