Join me next week for a chance to win a copy of my novel and a $10 Target gift card.
Since I began writing the novelized story of my ancestors’
journey from Denmark to America, nearly everyone I’ve talked to, it seems, has
Danish ancestors. This has been inspiring, and encouraged me to keep on writing.
After visiting Denmark, I returned with an appreciation for
their smørrebrød (open-faced)sandwiches
as well as some of their other cuisine.
One of the things I had at a restaurant in Odense, was rødkål, or
red cabbage. It’s sweet-tart and yummy. I found a couple of recipes in my
Danish and Scandinavian cookbooks and tried them. They had apples as an
ingredient, and red currant jelly which is something that’s not popular here in
Arizona, and therefore expensive.
I tried the recipes several times, used different types of jelly—grape,
boysenberry. None of it was what I remembered from Denmark, and it wasn’t that
great. My family couldn’t figure out why I liked the stuff. Then, I talked to a
friend. Her daughter married a Dane, and had lived in Denmark for years. She
had the recipe and emailed it to me.
I tried it, and yay! this was the yummy red cabbage I
[I cut this recipe in
half for the three people in my family.]
1 little red cabbage
weighing about little over two pounds
1 1/2 Tablespoons
7 TBSP white vinegar
14 TBSP cranberry
1/2 cup sugar
Place butter in pot,
chop red cabbage fine (like coleslaw). Place butter in pot, and add the rest of
the ingredient along with 1 teaspoon of salt. Let simmer, uncovered, for an
hour. (Medium to low heat.) If it gets dry, add a little more cranberry juice.
Serve warm as a side
dish with grilled chicken, meatloaf, or as a topping for a smørrebrød sandwich.