Danish Frikadeller with Red Cabbage
Frikadeller with Red Cabbage
Classic Danish pork meatballs pan-fried until browned and served with warm sweet-tangy red cabbage for a cozy dinner.
Frikadeller are Danish pan-fried meatballs with a softer, more tender texture than many round meatballs because the mixture is stirred with milk, egg, onion, and breadcrumbs before cooking. They are shaped with spoons rather than rolled tightly, which helps them stay juicy while they brown in the skillet.
This version uses ground pork, a little allspice, and a generous amount of grated onion for the familiar savory-sweet flavor. A short rest gives the breadcrumbs time to hydrate, so the patties hold together without becoming dense.
Warm red cabbage is the classic partner: thinly sliced cabbage simmered with vinegar, sugar, apple, and butter until glossy and sweet-tangy. It cuts through the richness of the meatballs and makes the plate feel complete without needing a heavy sauce.
Serve the frikadeller with boiled potatoes, rye bread, or a spoonful of mustard if you want a fuller Danish-style meal. Leftovers reheat well in a covered skillet over low heat, and the cabbage tastes even better after a day in the refrigerator.
Nutrition (per serving)
Directions
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1
Stir the ground pork, grated onion, egg, breadcrumbs, milk, flour, salt, pepper, and allspice in a large bowl until the mixture looks sticky and evenly combined.
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2
Cover the bowl and refrigerate the meat mixture for 15 minutes so the breadcrumbs absorb the milk and the frikadeller hold their shape.
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3
Meanwhile, combine the red cabbage, grated apple, apple cider vinegar, water, brown sugar, butter, and a pinch of salt in a wide saucepan.
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4
Bring the cabbage to a simmer over medium heat, then cover and cook for 20 to 25 minutes, stirring occasionally, until tender and glossy but not mushy.
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5
Heat 1 tablespoon butter with the oil in a large skillet over medium heat. Dip two spoons in water and shape the pork mixture into oval patties about 2 1/2 inches long.
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6
Fry the frikadeller in batches for 4 to 5 minutes per side, adding the remaining butter as needed, until deeply browned and cooked through to 160°F in the center.
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7
Transfer the cooked frikadeller to a warm plate and let them rest for 5 minutes while the last batch finishes.
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8
Taste the cabbage and adjust with a little more vinegar, sugar, or salt if needed, then serve it warm beside the frikadeller.
Ingredients
- Ground pork:1 1/2 lb
- Yellow onion, finely grated:1
- Large egg:1
- Plain breadcrumbs:1/2 cup
- Whole milk:1/2 cup
- All-purpose flour:2 tbsp
- Kosher salt:1 1/2 tsp
- Black pepper:1/2 tsp
- Ground allspice:1/4 tsp
- Unsalted butter for frying:3 tbsp
- Neutral oil:1 tbsp
- Red cabbage, thinly sliced:1 1/2 lb
- Tart apple, peeled and grated:1
- Apple cider vinegar:1/3 cup
- Water:1/3 cup
- Brown sugar:3 tbsp
- Unsalted butter for cabbage:2 tbsp
Tips & Notes
- Keep a small bowl of water near the stove and wet the spoons between patties so the sticky mixture releases cleanly.
- Do not crowd the skillet; frikadeller brown best when there is space between each patty.
- For a classic plate, serve with boiled potatoes and a little Dijon or Danish-style mustard.
