This is not only one of the most popular winter vegetables in Scandinavia, but is the one which is usually served at Christmas time. It goes particularly well with roast duck, goose or game and also with pork dishes and sausages.

Ingredients

1 medium-sized red cabbage (approximately 2 – 3 lbs)
2 medium sized cooking apples
1 oz butter
6 – 8 tablespoons wine vinegar
6 – 8 tablespoons water
salt
pepper
4 tablespoons redcurrant jelly
sugar to taste (approximately 1 – 2 tablespoons)

Method

Remove and discard the outer coarse leaves of the cabbage. Cut in half, remove the stalk and shred the cabbage very finely. Peel, core and grate the apples. Melt the butter in a large saucepan over low heat, add the cabbage and apples and toss for 5 minutes, taking care not to scorch. Add the vinegar, water, salt and pepper to taste. Cover with a lid and cook over low heat, until the cabbage is tender. Add red-currant jelly and sugar to taste. The cabbage should be sweet-sour. Bring to the boil again and serve.

Red cabbage actually improves if kept for a day before serving: just reheat it slowly, stirring from time to time. The dish is delicious eaten cold as a garnish for open sandwiches.

The colour of the cooked cabbage may be improved by adding a little juice from pickled beetroots. Some caraway seeds may be added to the dish whilst it is cooking.

Ingredients

1½ cup all-purpose flour
½ cup sugar
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
1 cup canned crushed pineapple (with juice), partially drained
2 eggs, beaten
⅔ cup vegetable oil
1 tsp vanilla extract
1 cup raw grated carrots

Instructions

Preheat the oven to 350 degrees F. Line or grease a muffin pan.
Using a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
In another bowl, whisk together the wet ingredients: crushed pineapple, eggs, vegetable oil, and vanilla extract until combined together.

Stir the wet ingredients into the dry ingredients, whisking until the ingredients are just combined (no dry ingredients are visible). Fold in the grated carrots. Scoop into the muffin cups, filling each ¾ full. Bake for 20-22 minutes, until a wooden skewer inserted in the middle comes out clean.

Let the muffins cool for 5 minutes before removing them from the pan and letting them cool further on a wire rack. Enjoy warm or cool with some butter if you like.

Makes 12