Danes love their pork, enjoying it in all kinds a ways, from sausage and rullepølse, to patés and chops, and of course, to roasts. The most famous Danish roast is known as flæskesteg.
Flæskesteg med Rødkål - Danish Roast Pork and Red Cabbage
For roast pork
- 1½ kg boneless pork roast with rind, from blade end of loin is best
- 2 tablespoons salt
- ½ teaspoon peppercorns
- 10 bay leaves
For red cabbage
- 1 medium red cabbage
- 1 small white onion
- 3 tablespoons butter
- 3 tablespoons sugar
- 3 tablespoons white or cider vinegar
- pinch of thyme
- 2 bay leaves
- ¼ cup water
- 4 Granny Smith apples
- salt and pepper, to taste
Procedure for roast pork
- Using a very sharp knife (or a scalpel, saw or whatever else can puncture the tough skin), score the skin into strips about ½ cm wide.
- Sprinkle salt evenly over the pork skin.
- Cut bay leaves in half and insert them, along with the peppercorns, into the incisions in the skin.
- Set the roast on a rack in a roasting pan, then place in a cold over and roast at 200°C for about one and a half hours (until the internal temperature reaches 65°C) and the pork rind is crispy.
- If the meat is finished, but the pork rind remains soft, you can bump up the temperature to 250°C and continue cooking for 10 more minutes, watching to make sure rind doesn't burn.
Procedure for red cabbage
- Remove out leaves of cabbage, then cut cabbage into quarters and remove the white core. Thinly slice the cabbage with a chef's knife across the quarters width-wise.
- Peel and thinly slice the onion.
- Melt the butter over medium heat in a large Dutch over. Add the sugar and mix together.
- Add the cabbage and onion and stir to coat with butter.
- Add water, vinegar, thyme and bay leaves.
- Heat to a boil, cover and then simmer for 30 minutes.
- Peel and core the apples, and then slice thinly.
- Add apples to the cabbage plus a little salt and pepper.
- Continue simmering for about 1 hour, stirring occasionally and adding a bit of water as necessary (the cabbage shouldn't be allowed to get too dry - there should always be a bit of liquid at the bottom of the Dutch oven).
- When done, the apples should be pureed and the cabbage tender. Generally, the taste of red cabbage improves the day after cooking.
- Serve hot with roast pork and potatoes (for Christmas) or cold as part of an open-faced sandwich (for lunch any day of the week).
Cooks Notes & Variations
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