Easter (Påske) is still a long way off, and February and March are often very cold months in Denmark, so the nourishing, country-style dishes are extremely welcome.
White cabbage is a familiar ingredient of Danish cooking, and two of the most popular recipes are browned cabbage with pork and stuffed cabbage. Despite the more recent influence of foreign cooking, these dishes turn up at regular intervals in most Danish homes.
Easter chicken
Easter lamb
Daffodil
Easterbeer - strong brew