A Smelly Affair- Cooked Red Cabbage

So I have a smelly secret.  I love cooked red cabbage.

Ever since I lived in Denmark, I’ve loved the acidic side dish that is cooked red cabbage. Whether its served with meat, fish, or by itself, I can’t get enough of this “treat”.

The one problem with this dish, is it stinks.  The unfortunate reality of cooked cabbage is it makes anyone’s home smell like a Russian surf has decided to squat in your kitchen. Personally, I can justify the smell because I love the taste, but both my loving roommates take the opposite viewpoint.

Smell aside, this side dish works well with many Scandinavian and Eastern European dishes. I decided to serve mine with Danish Meatballs and mashed potatoes.  The recipe is fairly easy to follow and pretty difficult to screw up. I unfortunately couldn’t find any red currently jelly and daringly substituted raspberry jam which worked surprisingly well.

I really hope that post doesn’t turn you off the idea of trying this delicious delicacy as it really is a tasty side dish which isn’t to hard on the wallet.


I did find a couple of links on how to cut down on the smell of cooked cabbage here. Please note I have not tried any of these but would be interested to see if any of them work

Recipe below Cooked Red Cabbage

  • 1 Head of Red Cabbage (1 kg)
  • 4 T of Butter
  • 200 ml of Vinegar
  • 200 ml of Sugar
  • 1/2 Cup Red Current Jelly
  1. Remove the outer leafs of the cabbage as well as the core
  2. Shred the cabbage into tiny strips
  3. Melt the butter over medium heat in a large pot
  4. Slowly saute the shredded cabbage for 5 minutes
  5. Add vinegar, sugar and jelly and allow it to come to a boil
  6. Simmer for 60 minutes
  7. Taste after 30 minutes and add more sugar or vinegar if needed

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