(Rødkål)
1 red cabbage (about 3 lb or ½ kg)
2 oz (50 g) butter
2-3 teasp. sugar
Juice of ½ lemon or 1 tablesp. vinegar
About ¼ pint (1 ½-2 dl) cherry or blackcurrant juice
Remove the outermost leaves of the cabbage and quarter the remainder, removing the stem. Shred finely.
Melt the butter, stir in the sugar over a gentle heat, add the lemon juice, a little of the fruit juice and boil up together.
Put in the cabbage and turn in the liquid.
Cover and steam until tender for about 2 hours, stirring frequently and adding more fruit juice if necessary.
Remove the lid for the last 15 minutes, add a lump of butter and more lemon juice and sugar to taste.
Many Danish people like to add a few caraway seeds or a few slices of apple to the cabbage.