This is a traditional Danish Christmas dish usually served with roast goose stuffed with prunes and apples or with a roast of pork with crackling
- In a large saucepan, combine all the ingredients.
- Mix well.
- Bring mixture to a boil over medium high heat.
- Reduce heat to low, simmer, stirring occasionally, until the potatoe and cabbage are tender and cooked (about 40 minutes).
- Serve hot or cold.
When I asked my German mother how to cook this she couldn't remember quantities because she does everything 'by eye'. I served this to her and my German aunt with goose on Christmas Day and they said it was delicious. Didn't put the cider in though because I'd forgotten to buy any!
So easy and flavorful! I used my last cabbage from my garden and was so happy with the results. This is just to easy not to make. I used the food processor for shredding the cabbage, apples, and potato. Don`t skip the caraway it is a must! Thanks!!!! ;)
I made this to go with a steak and ale pie for Christmas Eve supper. It drew an enthusiastic response from my mother-in-law and the leftovers made it onto the Christmas Day menu (served with Roast Goose!). I stuck to the ingredients but cooked it in the oven slower and longer (Gas 2/150C for 1.5 hours). It also reheated well.