Pickled red cabbage is often served as a side to pork roast, frikadeller and roasted duck, and also as topping on smørrebrød.
- 1½ kg red cabbage, cut into julienne
- 300 ml lingonberry juice
- 300 ml white wine vinegar
- 1 tbsp duck fat
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Blanch the cabbage in salted boiling water. Strain, then return to the pan and add a little water. Cover and steam until tender.
Add the remaining ingredients and simmer until tender. Strain and place in a bowl, reserving the liquid. Return liquid to the pan and simmer until reduced by half. Add the cabbage, combine well and season to taste.