Rodkall, a Danish national vegetable dish, is eaten traditionally with roast pork, goose, or duck. It is a favorite holiday dish and is best if prepared the day before and reheated.
INGREDIENTS
1 medium-head red cabbage.
3 tablespoons butter.
One-third cup of water.
One-third red wine vinegar.
2 to 3 teaspoons sugar.
Salt, and pepper to taste.
One-quarter cup of red currant juice or jelly.
Roasted Pork.
COOKING
Wash and drain the cabbage. Cut out and discard the tough core and remove any wilted leaves. Shred the cabbage. Melt the butter in a large saucepan. Add the cabbage and saute for about 5 minutes. Pour in the water and vinegar. Add the sugar and salt.
Cook over low heat, tightly covered, for 1 hour. Stir in the red currant juice or jelly and cook another 5 minutes. Serves 4 to 6.
