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Sweet and Sour Red Cabbage
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Rødkål, as we call it in Norway, is usually served with pork, lamb, or beef. It is rarely served with chicken, but actually, it is delicious with grilled chicken as well as grilled Bratwurst. YUM
So many things are subject to change, so why not try it with your Thanksgiving turkey, as we in our family do?
Thanksgiving day, here in Michigan, we serve Norwegian rødkål with our turkey dinner and it is always a roaring success. It gives our Thanksgiving meal a delicious "Norwegian Viking accent", along with Norwegian tyttebær, better known here in the USA, as Lingonberries.
Our family and friends always rave about how well this rødkål/sweet-sour red cabbage dish compliments pork roast, and pork chops, as well as barbecue ribs. And, of course, it is always great to serve Rødkål with a roast beef dinner. Why not give this deliciousness a try and be a little bit Norwegian?
Rødkål
Sweet Sour Red Cabbage
Ingredients:
1 medium red cabbage, thinly sliced.
2 apples, chopped
1/2-cup raisins (optional)
1-2 tablespoon sugar or to taste.
2 tablespoons honey
1-2 tablespoons apple cider vinegar to taste.
2 tablespoons red wine (optional)
1 teaspoon salt
1 tablespoon caraway seeds
Preparation:
Place ingredients in a pan with a small amunt of water and bring it to a boil. Place the lid on the pan
and turn heat to medium 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 or another touch of apple cider vinegar. The flavor should be a bit sweet, but tart. If you approve of the flavor you are ready to serve this side dish.
Rødkål will give a wonderful accent to Roasted Pork Tenderloin.
Sweet and sour Red Cabbage can be made a day in advance of your event. It's easy to take along to share with friends and it will also freeze well.
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