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Stuvet Hvidkål

Stuvet Hvidkål

As a child we occasionally had Stuvet Hvidkål with Frikadeller and my Mom makes the best stewed cabbage in the world, of course 😘 I have not served this dish myself very often because my son and husband was not terribley thrilled with the idea of stewed cabbage. However, I just had such a craving for it the other day and my husband actually liked it, even told me three times that it was really delicious. So either he was starving to death or it was super delicious. I think super delicious!

Stuvet Hvidkål (4-6 servings)

Ingredients:

1 small white cabbage head

2 1/2 dl reserved water from cabbage

4 tablespoon salted butter

4 tablespoon all-purpose flour

Milk, to desired consistency

Fresh ground Nutmeg, to taste

Salt, to taste

Pepper, to taste

Directions:

Discard outer cabbage leaves. Divide cabbage head into four quarters, cut out core and chop cabbage into bite-size pieces. Boil cabbage in lightly salted water for 10 minutes. Reserve 2 1/2 cups of cabbage water, drain cabbage.

Melt butter over medium heat, add flour and whisk for 1-2 minutes until roux takes on a light golden color. Slowly add milk in small increments whisking constantly until you have a thick roux, then add cabbage water in small increments continuing to whisk until desired consistency. (If Bechamel sauce is still too thick at this point you can add a little more milk). Season to taste with fresh ground nutmeg, salt and pepper. Add cabbage to sauce and simmer covered for 5-10 minutes. Serve hot with some wonderful Frikadeller. Enjoy and Velbekomme.

Bechamel Sauce

Bechamel Sauce

Source: My Danish Kitchen

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Red Cabbage

With the holidays quickly approaching it’s time to revisit some classic Danish dishes. Rødkål is a side dish that is always on the table for Christmas dinners and luncheons but of course it is also served at other times. For me though, the sweet and sour aroma with a hint of cloves in the background reminds me of Christmas and it will perfume your house in the most warm and pleasant of ways. The dish itself is very quick and easy to assemble and the remainder of the time is spent simmering away on the stove.

Sliced red cabbage ready for cooking

I have been experimenting with this recipe for some time now and I finally got it right (that’s according to my tastebuds of course :)). The traditional way to make Rødkål is to use Ribssaft (Red Currant juice) but it’s impossible to find it in any of the stores around here, so I am substituting it with 100% Pomegranate juice.

The first time I made Rødkål the ratio of vinegar to pomegranate juice was off with too much vinegar. The second time I could not find any pomegranate juice so I used cranberry juice instead…bad idea. It left a really dry taste in my mouth. In the meantime, my parents came to visit and they brought real Ribssaft with them but it was confiscated going through customs. (Still unclear as to why they couldn’t bring it in, maybe the size of the bottle?) Anyway, two cabbage heads later and with real pomegranate juice and less vinegar, we finally have a winner!

Rødkål

Ingredients:

1 head red cabbage

1 deciliter apple cider vinegar (3.4 oz.)

2 deciliter pomegranate juice (or red currant juice = ribssaft) (6.8 oz.)

3 – 4 tablespoons sugar

1/2 tablespoon salt

1 1/2 teaspoons ground cloves

1 tablespoon butter

Atamon for rinsing glasses

Directions:

Remove outer leaves of cabbage, cut into quarters, remove the tough white core and discard. Slice cabbage into desired thickness. Place cabbage  into cooking pot and add vinegar, juice, sugar, salt and ground cloves. Let it simmer covered for 3 hours, stirring occasionally. At the end of cooking time add the butter and gently stir until melted. If cabbage is to be used fairly quickly, simply just sterilize jars and lids with boiling water. If cabbage is intended for storing away, rinse jars and lids with Atamon. Store in cool, dark place. Enjoy!

Source: My Danish Kitchen

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