Danish Braised Cabbage (Rødkål)
Rødkål is the sweet-sour braised red cabbage that Danes serve alongside roast meat, especially at Christmas. This version uses just butter, vinegar, sugar and salt, so the cabbage itself stays the star. A long, slow braise turns the shreds soft and glossy, and the flavor deepens when it is reheated the next day. Make it ahead, and spice it with cloves, bay or orange zest if you like.
Instructions
Melt the butter in a large heavy pot over moderate heat and let it brown lightly, until it turns pale gold and smells nutty.
Add the finely cut cabbage and stir well so every shred is coated in the butter.
Pour in the vinegar and add the sugar and salt. Stir again until the sugar is dissolved and evenly spread through the cabbage.
Cover the pot and let the cabbage simmer for 2 to 3 hours, stirring from time to time. It is done when the cabbage is very soft and the liquid has turned into a glossy, sweet-sour glaze.
To cut down on cabbage odor, bring the mixture to a boil, then move it to a covered container in a 325°F/160°C oven for two hours instead. The dish tastes even better when reheated.
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