Kålpølser with Creamy Cabbage and Potatoes
Kålpølser with Creamy Cabbage and Potatoes
Traditional Danish comfort food - kålpølser (cabbage sausages) served with creamy braised cabbage and boiled potatoes. Simple, warming, and nostalgic.
Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 520 per serving
Ingredients
Potatoes
- 400g potatoes, peeled and quartered
- Salt
- 1 tbsp butter
- Fresh parsley, chopped
Creamy Cabbage
- 1/4 white cabbage (about 300g), shredded
- 2 tbsp butter
- 1 onion, sliced
- 150ml milk or cream
- 1 tsp sugar
- Salt and pepper
- Pinch of nutmeg (optional)
Sausages
- 4-6 kålpølser
- 1 tbsp butter
To Serve
- Dijon mustard
- Yellow mustard
- Pickled beetroot (optional)
Instructions
Boil potatoes: Place potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until tender. Drain, return to pot with butter, and keep warm.
Start cabbage: While potatoes cook, melt butter in a large pan over medium heat. Add sliced onion and cook for 3-4 minutes until softened.
Braise cabbage: Add shredded cabbage, sugar, salt, and pepper. Stir well. Cook for 5 minutes, stirring occasionally, until cabbage starts to soften.
Make it creamy: Pour in milk or cream and add nutmeg if using. Reduce heat to low, cover, and simmer gently for 10-12 minutes until cabbage is very tender and creamy. Stir occasionally. Taste and adjust seasoning.
Cook kålpølser: About 10 minutes before serving, melt butter in a separate pan over medium-low heat. Add kålpølser and cook gently, turning occasionally, for 8-10 minutes until heated through and lightly browned. Don’t use high heat or they’ll become even tougher.
Serve: Divide creamy cabbage between plates. Add potatoes (toss with parsley) and kålpølser. Serve with mustards on the side. Pickled beetroot is traditional if you have it!
Notes
- Gentle heat: Kålpølser are already cooked and can be tough. Low, gentle heat warms them without making them harder.
- Simmer option: Instead of pan-frying, you can simmer kålpølser in water for 8-10 minutes to warm through.
- Cabbage variations: Add caraway seeds or a splash of apple cider vinegar for extra flavor.
- Make ahead: The creamy cabbage can be made ahead and reheated gently.
- Leftovers: Great in a rye bread sandwich the next day!
Equipment Used
- Two pots (one for potatoes, one for cabbage)
- Frying pan for sausages
- Knife and cutting board
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Protein | 22g |
| Carbs | 52g |
| Fat | 26g |
| Fiber | 8g |