Red Cabbage

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Red Cabbage

It is said that a dear child has many names and so it is with Red Cabbage or Rødkål/Surkål as we call it in Norway, where this delicacy is often served with pork, lamb or beef.

It is sort of a sweeet, pickled dish served warm. If you are looking for a great recipe for this vegetable - read on.

It is not usually served with chicken or fish.

But, things are subject to change, right? So why not try it? Enough philosophizing about kål (pronounced - coal in Norwegian).

Thanksgiving day, at our home in Michigan, we have rødkål/surkal with our turkey dinner and it is always a roaring success. It gives our Thanksgiving meal a delicious "Norwegian accent".

In fact I have brought this delicacy to friends as a dish to pass and I have received many requests for the recipe.

It is fitting to serve food from the "ol country", since my daughter still believes I came over on the Mayflower, he-he.By the way, as you probably can tell, I kind-of live in both Norway and the U.S.A.

My family and friends always rave about how well this dish goes with turkey. Why not serve this delicious surkål with your next Thanksgiving meal and be a little Norwegian too.

Rødkål (in Norwegian)

Ingredients:
1 medium red cabbage, sliced (size depends on how many people you are cooking for).
2 apples, chopped
1/2-cup raisins (optional)
1-2 tablespoon sugar or to taste.
2 tablespoons honey
1-2 tablespoons apple cider or vinegar to taste.
2 tablespoons red wine (optional)
1-teaspoon salt
2-tablespoons caraway seeds.

Preparation:
Place ingredients in pan with water and bring to boil.
Place lid on pan and simmer for 10 minutes.
Remove lid. Continue simmering until water is evaporated.

Taste to see if you need a tad more sugar or honey and you're ready to serve. This dish gives a wonderful accent to Roasted Pork Tenderloin.

Rødkål can be made a day in advance and will freeze well.

Click here for more about Foods of Norway.

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