Danish Red Cabbage

This is a traditional Danish Christmas dish, usually served together with the traditional Christmas pork steak and caramelized potatoes. There will be no steak on this blog, but this red cabbage also goes very well together with other dishes from the Christmas “smörgåsbord”.

½ head of red cabbage

Juice from 1 orange

1 whole cinnamon stick

2 whole star anise

2 bay leaves

2 tbsp coconut sugar

150ml concentrated cherry lemonade (or other red lemonade)

100ml cherry vinegar (or other red vinegar)

200ml red wine (vegan)

Sea salt

Cut the red cabbage in to two halves, and finely slice the halves. Put all the ingredients into a cooking pan and bring to a boil. Let it simmer under cover for 60-90 minutes. The cabbage should be soft, but still “al dente”. Serve on the “smorgasbord” or as a side dish to your Christmas dinner.