Homemade sugar-free pickled red cabbage

I am working my way through condiments for meat dishes, though in healthier versions. This time it is classic Danish homemade sugar-free pickled red cabbage. It goes great with pork.

When it comes to pickled red cabbage I am pretty conservative. No nonsense as cinnamon or other heavy spices, the sugar has been replaced with sukrin so there are no calories and bloodsugar rises from the sweetness.

Ingredients 1 Servings

  • A head of red cabbage 1.5 kg
  • Olive oil
  • Redwine vinegar 200 ml
  • Sugar-free black currant or red currant juice 400 ml
  • Sukrin
  • Salt

  1. Slice the red cabbage finely.Fresh red cabbage for sugar-free pickled red cabbage
  2. Heat a large pot, when it is warm add olive oil to the pot.
  3. Fry the cabbage in the oil.Fried red cabbage for sugar-free pickled red cabbage
  4. After it is whilted a bit add the redwine vinegar and bring it to the boil.Pour red wine vinegar in sugar-free pickled red cabbage
  5. Add the juice and a pinch of salt.Pour sugar-free juice into sugar-free pickled red cabbage
  6. Let simmer with the lid on for 1 1½ hours.
  7. Add salt, sukrin and more redwine vinegar to taste. I used around 100g sukrin, but it is a question of taste, so use your taste buds. 🙂
  8. Sterilize the mason jar by filling it with boiling water. Afterwards pour in a swig of brandy and coat the inside.
  9. Spoon in the red cabbage and refrigerate. That is how easy it is to make homemade sugar-free pickled red cabbage.Finished sugar-free pickled red cabbage
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