Smørrebrød – Open-Faced Sandwiches and red cabbage

 

Ingredients

• Danish rye bread
• Topping options:
• Eggplant spread and sliced cucumber
• Vegan cream cheese and smoked or canned fish like trout, herring or salmon
• Vegan cream cheese and sliced tomato or think sliced red onion

Directions

1. Lightly toast bread to improve flavor
2. Top each slice with one topping option (spread and toppings)

Inspired by https://www.greenkitchenstories.com/smorrebrod-open-faced-sandwiches/ and https://www.eatingeurope.com/10-delicious-reasons-to-try-traditional-danish-food/ and cabbage https://www.google.com/amp/s/mydanishkitchen.com/2012/11/12/rodkal-sweet-and-sour-red-cabbage/amp/

Red cabbage

* Note: Can alternatively use garlic-dressed green cabbage

Ingredients

• 1 (2 pound) red cabbage
• 2 tablespoons margarine
• 1/4 cup distilled white or apple cider vinegar
• 1 cup cranberry or pomegranate juice
• 1-2 tablespoons white sugar, or more to taste
• 1 tsp cloves
• 1 tsp salt or to taste

Directions

1. Remove the outer set of leaves of cabbage and discard. Cut cabbage quarters; remove and discard white stem. Chop remaining cabbage finely.
2. Slow cooker
3. And cabbage, vinegar and juice to slow cooker. Cook on low 6 hours.
4. Just before serving, stir in margarine.
5. Stovetop
6. Melt butter in a pot over medium heat. Cook and stir cabbage in melted butter until softened slightly, 2 to 3 minutes. Pour vinegar over cabbage and stir to coat. Add cranberry juice and sugar to the pot. Season cabbage mixture with salt.
7. Reduce heat to low, place a cover on the pot, and cook, stirring occasionally, until the cabbage is completely tender, 60 to 75 minutes. Add more sugar towards the end if it is tart.

Per Daniel Whiteson,

can make rye bread from a recipe kit from IKEA, though a more traditional recipe is: https://www.daringgourmet.com/easy-danish-rye-bread-rugbrod/

The cabbage is very simple: http://allrecipes.com/recipe/230398/danish-red-cabbage/