(Nikål)
Apart from the familiar Easter traditions common to many nations, the Danes have their own special culinary traditions where Easter is concemed. Such an example is Nine-cabbage, which was traditionally eaten on Maundy Thursday in order to ensure good health for the rest of the year. Perhaps the winter deficit of Vitamin C was built up again with this dish. Nine-cabbage is common kale mixed with dandelion leaves, ground elder, chervil, parsley, chives, lovage, thyme and leek tops - or any other young green leaves to hand.
Another danish cabbage soup:
1 Savoy / green cabbage
250 g (½ lb) lean bacon, coarsely chopped
6 cloves garlic, coarsely chopped
6 yellow onions, cubed
45 ml (3 tbsp) duck fat (or other fat)
3 l (12 cups) beef or chicken broth
6 tomatoes, peeled, seeded and chopped
4 medium-sized carrots, diced
4 stalks celery, diced
10 ml (2 tsp) chopped oregano
salt, oregano and pepper
Cut the cabbage into 6 parts and remove the centre (the heart).
Heat the duck fat in a large pot, and slowly brown the bacon, garlic, and onion.
Add the broth, cabbage, and other vegetables.
Add salt and pepper.
Let simmer on low heat for approximately 1 hour.
Sprinkle with oregano and serve.
Chef's Tip:
You can turn this soup into a complete meal by adding 1 Toulouse sausage per person and a can of red kidney beans 15 minutes before the cooking time is up.