Red cabbage

Red cabbage tastes good for Christmas food, but is also an excellent accompaniment to e.g. Meatballs, duck, turkey or goose. This special variety, with delicious spices, is my favorite. If you do not have access to rib fat, you can use duck fat or butter.

1 red cabbage, finely shredded

3 red apples, peeled and cut into cubes

5 dl red wine

2 dl red wine vinegar

4 dl orange juice

1 dl blackcurrant juice

2 dl raisins

2 dl dried figs in small cubes

1 star anise

1 teaspoon allspice

4 cloves

1 cinnamon stick

1 onion

100 g ribbefett

5 dl milling power or water and chicken stock


1 dl demerasukker


Place red cabbage, apple, raisins, figs, wine, vinegar, juice and spices in a bowl for marinating. Leave it for at least an hour, but preferably overnight.

Saute finely chopped onion in rib fat, add the red cabbage mixture and the stock. Let it simmer until the cabbage is cooked, about 2 hours. Season to taste with salt, pepper and sugar. Red cabbage can be frozen in portions and taken up as needed.

Red cabbage
Red cabbage


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