Långkål is the classic Dutch Christmas table cabbage, ham shovel or stock, whipped cream, syrup and white pepper.
It is also popular to eat at Christmas in Smland, Northwest Scania and Jutland.
Cabbage is very easy to prepare and is perfect for serving with Christmas ham, sausage, meatballs and other dishes on the Christmas table.
Tips for success with tall cabbage
Before you go shopping and start a recipe, there are a few things you might want to think about. Here are some tips for making high cabbage a success for the Christmas table:
Use organic cabbage
Kale is one of the worst sprayed vegetables, so buy organic!
remove the stem
Cabbage leaves are used to make long cabbage. Be careful not to leave any pieces of stem as they can be quite stringy.
use a large pot
This recipe makes a small bowl of cabbage, but use a larger pot because kale takes up a lot of space when fresh.
When the cabbage is cooked, it will shrink and become soft.
Taste before adding extra salt
How much salt you like in food is a matter of taste, so I recommend tasting before adding 1-2 pinches of flake salt.
Both the ham spade and the broth can be quite salty on their own, so it can be enough and you don’t necessarily need to add salt.
preparation:
10 minutes
preparation:
45 minutes
total time:
55 minutes
A delicious and simple Holland Long Cabbage recipe that only takes an hour to make at home.
material
-
400 grams of kale (without stem)
-
5 dl ham broth or vegetable broth
-
1.5 dl of whipped cream
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50 grams of butter
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1.5 tablespoons of light syrup
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2 crores of white pepper
-
1-2 pinches of flake salt
Instructions
- Wash the kale carefully and separate the leaves from the stem. Roughly chop the kale leaves.
- Pour the ham ladle or vegetable broth into the pot. Let it boil and then add the chopped cabbage.
- Cover and let it cook for 30 minutes. Stir occasionally.
- Keep the pan aside and let it cool.
- Remove excess water from Kalonji.
- Heat a frying pan with 50 grams of butter. Roast the kale for 2-3 minutes and then add the whipped cream, sugar syrup and white pepper.
- Simmer for a few minutes and taste and add 1-2 pinches of flaked salt if necessary (note that the ham spade can be very salty, so the addition of salt is not safe).
- Take the kale in a bowl, serve and eat!
1. Boil ham stock or vegetable stock (I used 1 vegetable stock cube + 5 dl water).
2. Wash the kale leaves and remove them from the stem. Roughly chop and put in a pan. Cover and cook for about 30 minutes. Shake from time to time.
3. Remove the pot from the plate and let it cool. Squeeze the liquid from the cabbage.
4. Transfer to a pan and fry for 2-3 minutes. Add whipped cream, syrup and white pepper. Stir and let it boil for a few minutes.
Season with salt if necessary.
More from long cabbage
Long cabbage is a classic dish at the Christmas table in Holland, Smland, North-West Scania and Jutland.
Christmas is generally eaten with ham and sausage, but also with other dishes on the Christmas table. I think it’s delicious with Christmas meatballs.
Most often, long cabbage is made from Christmas ham with a shovel, but you can also use other stock.
Recipes for long cabbage can vary greatly depending on who is making the dish. In any case, the classic long cabbage usually consists of kale, ham shovel, cream, pepper, salt and syrup.
In addition to being a popular table in southern Sweden, it is also eaten at Christmas in Denmark and northern Germany.
Have you tried my long cabbage recipe? Please leave a comment!