Classic Scandinavian Rødkål red cabbage with a twist

This recipe for rødkål is from my Danish mother in law. Of all the variations I’ve tried, I think this is the absolute best. And it’s super easy too!


  • 6-700 g red cabbage, shredded (1/2 large)
  • 50 g rendered pork fat, or butter
  • 100 ml water
  • 80 ml balsamic vinegar
  • 50 g sugar
  • 1/4 tsp caraway seeds
  • 15 g fine sea salt
  • 50 g crushed walnuts
  • 50 g Dried figs, coarsely chopped


  • Add all ingredients except figs and nuts.
  • Simmer under lid for 15 minutes.
  • Remove lid and evaporate almost all liquid.
  • Add walnuts and figs, stir well, and heat through.

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