Meat dishes
Frikadellensandwich with red cabbage
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Juicy Danish frikadeller in a soft roll with red cabbage, pickles and remoulade. The milk-enriched meat mixture rests in the fridge before frying, distinguishing it from a plain burger patty.
Timing
- Preparation: about 20 minutes, including about 5 minutes during frying
- Chilling: about 30 minutes
- Frying: about 15 minutes in one large or two pans
- Total time: about 1 hour
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 780 kcal
- Protein
- ≈ 35 g
- Carbohydrates
- ≈ 58.1 g
- Fat
- ≈ 44 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes 500 g minced pork, 50 g egg without shell and milk using a 1.5% reference. All frying butter is included; red cabbage, pickles and remoulade use prepared-product references.
Quantity assumptions and ingredient mapping
- 500 g minced pork · ≈ 500.0 g · Assumed quantity / reference product
- 100 g onion · ≈ 100.0 g · Assumed quantity / reference product
- 1 medium egg · ≈ 50.0 g · Assumed quantity / reference product
- 100 ml milk · ≈ 100.0 g · Assumed quantity / reference product
- 30 g wheat flour · ≈ 30.0 g · Assumed quantity / reference product
- 20 g butter for frying · ≈ 20.0 g · Assumed quantity / reference product
- 4 soft rolls, 320 g total · ≈ 320.0 g · Assumed quantity / reference product
- 200 g drained cooked red cabbage · ≈ 200.0 g · Assumed quantity / reference product
- 80 g drained pickled cucumber slices · ≈ 80.0 g · Assumed quantity / reference product
- 60 g Danish remoulade · ≈ 60.0 g · Assumed quantity / reference product
Individual missing fat values were supplemented with documented comparable values from Matvaretabellen or BLS; these values are estimates too.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g minced pork
- 100 g onion
- 1 medium egg
- 100 ml milk
- 30 g wheat flour
- 7 g salt
- 1 g black pepper
- 20 g butter for frying
- 4 soft rolls, 320 g total
- 200 g drained cooked red cabbage
- 80 g drained pickled cucumber slices
- 60 g Danish remoulade
Instructions
- Peel and finely grate onion. Beat cold mince with salt vigorously for about 1 minute. Add onion, egg and pepper, work in milk gradually, then stir in flour. Cover the soft but shapeable mixture and chill for about 30 minutes.
- Shape eight flat oval frikadeller with damp spoons. Foam butter in a large pan and fry over medium-low heat for about 12–15 minutes, turning. Use two pans if needed. Reach at least 70°C in the centre for 2 minutes.
- Meanwhile, heat cabbage thoroughly and drain pickles. Split and briefly warm rolls. Spread with remoulade and add two frikadeller each, cabbage and cucumber. Serve immediately.
Tips
- Frikadeller use pork, veal or mixtures and different binders. This version uses pork and flour; it does not claim to be the only correct family formula.
- Do not blacken the butter. If the outside browns too quickly, reduce heat and finish cooking the centre.
