Wednesday, December 21, 2011

Danish Christmas CabbageOn Sunday we threw a surprise Julefrokost (Christmas lunch) for our friend Mads. He’s been sad that he was going to miss his favorite Danish holiday tradition, so we re-created it for him. Apparently Danes attend several Julefrokosts during the holidays, which is mind-blowing because there is so much eating and drinking involved. I fell asleep on the couch watching Father of the Bride at 7:30pm.I was put in charge of one of the few veg-friendly dishes (there was a lot of herring and weirdly shaped meats at this meal). Our friend Bjorn sent directions to make the cabbage, which included instructions like “boil lively.” To be honest, I put the ingredients in a pot and tasted as I went. The cabbage ended up sweet and very vinegary, so I was perhaps too generous. 1 head of Red Cabbage, cored and shredded2 cups White Vinegar1 cup Sugar3 cups Red Currant Juice (found this in a Polish grocery in GreenpointI)1 Tbsp butter
In a large pot, melt butter. Add shredded cabbage and toss with butter. Add in vinegar and red currant juice, and then sugar. Toss with cabbage and bring to a boil over heat. Cover and simmer over medium heat for about 1 hour.


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