I developed this recipe when I was a boy in Norway. It's a delightful blend of red cabbage and pears, and some zing from allspice and vinegar. A perfect sandwich topping or side for a lovely roast!
Growing up, Christmas dinner was almost holy in our house. Every year, we had pork belly with the skin on, roasted in the oven until golden and crisp, and served with sausage, potatoes, sauerkraut, gravy, and lingonberries. I loved it all—except for the sauerkraut.
One year, the whole family went to Copenhagen before the holidays, and there, at a restaurant, I had red cabbage for the first time. I totally loved it and thought that it would be the perfect addition to our holiday feast. I sneaked away from the table, and when I returned, my parents asked me where I went. I had used my seven-year-old charm to get the cabbage recipe from the chef. They didn’t say anything; they were used to my somewhat strange doings.
Back home, I was so excited to show Mormor my new recipe. The day before Christmas, we made the red cabbage, and it was just as delicious as it had been at the restaurant. Red cabbage has been a staple on our holiday table ever since.
SERVES 8 AS A SIDE
1 large red cabbage, thinly sliced
1 pear, cored, peeled, and thinly sliced
1 teaspoon salt
3 teaspoons sugar
2 teaspoons allspice
3 tablespoons white wine vinegar
1 cup vegetable stock
- Place sliced cabbage and pear in a large stock pot.
- Add salt, sugar, allspice, vinegar, and stock.
- Bring to a boil over medium-high heat.
- Reduce the heat to medium-low and bring the cabbage to a simmer.
- Cook for 45 minutes, stirring every 5 minutes to make sure it does not burn.
- If the cabbage seems too dry, add a little more vegetable stock.
- Serve warm.
Made it? Tell us about it–