Food Fridays : Brunkål

Food Fridays : Brunkål

By Bianca Aponte

Food Fridays : Brunkål

Welcome to the first episode of Linnea Lund’s Food Fridays of 2022. For those of you who have not heard about Food Fridays, every Friday we will share one of our favorite Swedish dishes for you and your loved ones to try out at home. We believe every day should be a time for sharing and exchanging recipes and traditions with family, friends and colleagues. This is why we at Linnea Lund want to share a little of our Swedish culture with you!

Today’s recipe is for the Brunkål: a popular way of cooking cabbage in southern Sweden. It is usually served with julskinka (Christmas ham), revbensspjäll (spareribs) or fläskkorv (pork sausages).


1 white cabbage

▢ 2 litres water

▢ 2 tsp salt

 1 tbsp syrup

1 tbsp soy sauce

1 tbsp vinegar

250 ml ham or vegetable stock

▢ 15 grams butter

Instructions: (quick version)

  1. Pre-heat an oven to 200°C 
  2. Cut the cabbage into four, discard the stalk and any tarnished outer leaves. Shred the rest into 1-2 cm wide strips.
  3. Add the water and salt to a large saucepan and bring to the boil. Add the cabbage, simmer for 10 minutes and then drain.
  4. Spread the drained cabbage out in a large shallow ovenproof dish. Pour over the syrup, soy sauce and vinegar and toss thoroughly. Add the stock and dot the top with butter.
  5. Cook on the middle shelf for an hour, giving it a stir every now and again.
  6. Season with salt and white pepper to taste.