‘Frikadeller’ and ‘Rødkål’

A favourite Danish meal of rissoles and red cabbage.


  • ‘Frikadeller’ (rissoles)
  • One pound of minced pork

  • One pound of minced, lean beef

  • 1 egg

  • 1 teaspoon salt

  • l large onion, finely chopped

  • 1/2 teaspoon pepper

  • 3/4 cup of bread crumbs

  • 3/4 teaspoon allspice

  • 3/4 cup beef bouillon

  • ‘Rødkål’ (red cabbage)
  • Small head of red cabbage

  • 1 jar of red currant jelly

  • vinegar

  • 1 tsp salt

  • ½ tsp pepper


  • ‘Frikadeller’ (rissoles)
  • Mix everything (with spoon or by hand) and leave to rest for half an hour.
  • The meat should be firm enough to shape oval balls (with a dinner spoon.)
  • Fry slowly on a pan with plenty of butter.
  • ‘Rødkål’ (red cabbage)
  • Split the cabbage in 8 sections and slice them finely.
  • Place in pot with 3/4 amount of water. Cook for about 30 minutes, then pour out the water.
  • Add vinegar, gradually, until the cabbage regains its red colour.
  • Add salt, pepper and red currant jelly, and return to low heat for about 15 minutes. – Freezes well.

Serve the rissoles and red cabbage with vegetables and brown gravy. The red cabbage freezes well.

Free recipes from Rotarian Knud Petersen.