If there was a meal to live up to the saying that goes simple but not forgettable, then it was Brunkal. There is no glam in a simple bowl of caramelised cabbage slow-cooked down to a smooth consistency; it is not what you would order off the menu, but wait and stay. Caramelise it a little, tenderise it, allow those buttery, sweet and salty flavours to lodge in the brain. Instantly, by the dish has attained multidimensionality, you are half-blinded by the pleasure of shoving a spoon into the golden, corrugated scenery, and observing how something so simple can be painfully good
Brunkal has nothing to do with style. And it is not about what is plated or what is in style. It is an issue of warmth. It is the thing about slow cooking deep in the house, making the entire house smell just like a home. And perhaps it is that exact thing that makes it so special; it is never trying too hard, but when it does, it never fails to deliver
A Little Back-Story – Bred in Penury, Delicious in Taste
Brunkal is an old Danish kitchen farm food. A staple item back when meat was costly and vegetables were raised at home, cabbage is cheap, filling, and able to feed a family in cold seasons. Instead of boring it to death, rather than boiling it, ingenious homemakers learned to gently caramelise it, in combination with sugar and fat and make it rich, savoury-sweet, satisfying
There are traditional pairing combinations with slices of pork, sausages, or meatballs, but (and this is one rather truthful thing I am just about to say) even on its own, with a piece of rye bread, it does not go against one. It especially occurs in autumn and winter when the body wants something earthy and warm. It even comes out in holiday seasons, to gather up all the gravy on the plate, next to roast meats and potatoes, as a sort of quiet, delicious back-singer in the colouring.
Ingredients
- 1 large (800g -1kg) white cabbage, cut into finely sliced pieces
- 3–4 tbsp butter or lard
- 2–3 tbsp brown sugar
- To taste–salt and pepper
- Optional: depth of a splash of vinegar or caraway seeds
- Optional Protein (if so wished): slices of salt pork, smoked sausage or meat balls
- To make vegetarian: you might like to add mushroom or tempeh to make it satisfying
- Can’t find white cabbage? Savoy works too. Avoid red cabbage for this recipe — it behaves differently when caramelized
Instructions
Step 1: Remove outer leaves and core the cabbage. Slice it paper-thin for maximum caramelization—each sliver transforms into a crisp, golden ribbon of flavor
Step 2: In a deep pan or large pot, butter should be melted at medium heat.Add brown sugar and allow it to melt and bubble a little turning golden
Step 3: Toss in the shredded cabbage and stir well to coat every strand in the buttery sugar mixture.Don’t worry if it seems like a lot — it will shrink as it cooks
Step 4: Let simmer, 45 to 60 min. Stir frequently.The cabbage ought to become soft, brown and a bit sticky in some places.Salt then pepper, and add a bit of vinegar or spice (in case you are utilizing one)
Step 5: Once you add pork or sausage, make sure to put it on top halfway in the process so that it warms the cabbage and adds a flavor.Maintain heat as medium-low and have patience , this dish is worth slow love
Serving Tips
- Having with boiled or caramelized potatoes
- Serve with roasted pork, medister sausage or old meatballs (Frikadeller)
- Add a spoon of mustard or a slice of Danish rye on the side
- It reheats beautifully — make extra for tomorrow’s lunch!
Precautions
- Don’t rush the caramelization – high heat will burn the sugar and cabbage
- Stir regularly – you want browning, not burning
- Don’t under-season – cabbage loves salt and fat
- Give ingredients space! Crowding the pan steams instead of sears. Cook in batches for perfect browning.
- Use a wide, heavy pot
More About Brunkal
Brunkål isn’t flashy. It is not the sort of a recipe that will make one turn the page of a cook-book. Nonetheless, it is real. It is kind of a dish where you put on a favorite old sweater and feel content. It tells you that not everything complex transforms into the most potent flavors and that sometimes the most flavorous flavors can be traced back to the simplest sources: Transform cabbage with just three allies: butter (richness), sugar (caramelization), and time (your secret weapon)
So assuming that there is some quiet happiness your kitchen needs this week, I suggest you should go out there and give Brunkål a shot. Sizzle, soften and sweeten it. Aromas should permeate your house. Then carefully you sit down to a hot bowl: just inhale. There is more in that than food. That’s comfort.
