Rødkål is a traditional Norwegian Christmas side dish, braised until soft and glossy with vinegar and something sweet, and served next to rich roasts like ribbe. This version keeps that classic balance of sharp and sweet, using red wine vinegar, currant juice, and lingonberry jam. We stir in dulse after the currant juice, where it softens into the cabbage and adds a savoury depth that rounds out the sweetness. It is an easy dish to prepare ahead, which makes it a helpful one to have ready on a busy Christmas day.
Instructions
- Finely chop the red cabbage and melt the duck fat in a wok or large sauté pan over a high heat. Fry the cabbage for about 5-6 minutes, stirring often.
- Once the cabbage has started to collapse, pour in the red wine vinegar and let it bubble vigorously for another 2 minutes.
- Add the currant juice and the salt, then tear the dulse into smaller pieces and stir it in.
- Keep the heat high and cook until almost all of the liquid has evaporated and the dulse has softened into the cabbage.
- Stir through the lingonberry jam or currant jelly until it has melted and the cabbage is heated through.
- Taste and adjust the seasoning if needed, then serve warm.
Products used in this recipe
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Dulse (søl)
Ordinær pris Fra 89,00 krOrdinær pris
