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Danish Christmas Red Cabbage

Danish Christmas Red Cabbage

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In Denmark it is traditional to serve a cooked pickled red cabbage for the Christmas Eve dinner. This is my mother's, and it is so easy to make and will be a great sidedish to any roast duck, turkey or goose. When reheating, I like to add a tablespoon of black currant jam to enhance the flavor.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet


  1. Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. Bring to a boil, then cover and simmer over medium heat for 1 hour. This can be served immediately, or chilled and reheated later in smaller portions.
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i have read the other reviews and as i am also danish i would suggest using 1 jar of red current jelly instead of the sugar,1/2 cup vinigar only a little water and simmer for about 2 hours stirring every so often, this is the way my mother made it for the last 50 years and it always turns out, it freezes really well as well, so you can make a double batch and take it out when needed.


My German mother makes this red cabbage. It has a wonderful sweet/sour flavor. She adds just a tiny dab of bacon drippings to it before serving and it is one of my absolute favorite side dishes!


This was a really good recipe for red cabbage. I cut the ingedients in half. Quick and easy to make. Kept a bright red color. A real winner.