Scandinavian Red Cabbage Recipes

DANISH CHRISTMAS RED CABBAGE

Steps:

• Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. Bring to a boil, then cover and simmer over medium heat for 1 hour. This can be served immediately, or chilled and reheated later in smaller portions.

SCANDINAVIAN RED CABBAGE

Steps:

• Mix cabbage with vinegar to keep it from darkening.
• Melt butter in a pan and add sugar and salt, stir.
• Add cabbage and cook for 15 minutes.
• Add jelly and apples, stir and let it simmer for at least an hour (see note).
• Serve hot.

SCANDINAVIAN-STYLE RED CABBAGE WITH APPLE RECIPE - (4/5)

Steps:

• Discard the tough, outer leaves of the cabbage. Quarter the cabbage if whole, remove the core and cut the quarters crosswise into 1/4-inch shreds. Quarter the onion and thinly slice crosswise. Quarter the apple, remove the core and cut each quarter lengthwise into thin slices, then crosswise into thin slices. Heat the oil in a Dutch oven over medium heat. Add the onion and cook until softened, 3 to 5 minutes. Add the cabbage, apple, cranberries, wine, jelly, brown sugar, allspice, cloves and salt. Stir to mix. Cover and cook over medium-low heat until the cabbage is softened, 1 hour. Uncover and stir in the vinegar. Transfer to a storage container, cover and refrigerate overnight. Reheat before serving. This recipe yields 4 to 6 servings. Each of 6 servings: 96 calories; 500 mg sodium; 0 cholesterol; 3 grams fat; 0 grams saturated fat; 17 grams carbohydrates; 1 gram protein; 3.56 grams fiber.

SWEDISH RED CABBAGE

Steps:

• Melt the butter in a large heavy casserole. Throw in cabbage, add the black treacle and cook over a low heat, stirring constantly. Stir in the onion; apples and lemon juice; wine and salt and pepper. Simmer gently for 3 hours, stirring occasionally. Adjust seasoning.

SWEDISH RED CABBAGE

Steps:

• Melt butter in a heavy large Dutch oven over medium high heat.
• Add apples and onion and saute until tender, about 10 minutes.
• Stir in cabbage and stir frequently for about 8 minutes.
• Stir in sugar, vinegar, salt, cloves, and allspice.
• Cover and cook until cabbage is crisp-tender about 10 minutes.
• Uncover and add red wine and jelly and cook 5 minutes more.
• Add salt and pepper to taste if desired.

DANISH RED CABBAGE

Steps:

• Remove the outer set of leaves of cabbage and discard. Cut cabbage quarters; remove and discard white stem. Chop remaining cabbage finely.
• Melt butter in a pot over medium heat. Cook and stir cabbage in melted butter until softened slightly, 2 to 3 minutes. Pour vinegar over cabbage and stir to coat. Add cranberry juice and sugar to the pot. Season cabbage mixture with salt.
• Reduce heat to low, place a cover on the pot, and cook, stirring occasionally, until the cabbage is completely tender, 60 to 75 minutes. Add more sugar towards the end if it is tart.

SWEDISH RED CABBAGE

Steps:

• Melt butter in heavy large Dutch oven over medium-high heat. Add choped apples and onion sauté until tender, about 10 minutes. Stir in cabbage and cook until slightly wilted, stirring frequently, about 8 minutes. Stir in sugar, cider vinegar, salt, cloves and allspice. Cover and cook until cabbage is crisp-tender, stirring occasionally, about 10 minutes. Uncover, add dry red wine and jelly and cook 5 minutes longer. Season to taste with salt and pepper. Serve warm, room temperature or chilled. (Cabbage can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat if serving warm.)

DANISH RED CABBAGE

Steps:

• Remove and discard tough outer leaves from cabbage. Shred cabbage very fine. In heavy kettle, melt butter. Add sugar, but do not brown. Add cabbage and cook 3 minutes, stirring constantly. Add vinegar, water, salt and pepper to taste. Simmer covered for 2-3 hours, or until cabbage is very tender. Stir occasionally, and if necessary, add a little hot water to prevent scorching. When cabbage is almost tender, add apples, if desired, and red currant jelly. Cabbage should be quite sweet-sour. If necessary, add more sugar or vinegar, a little at a time. Simmer covered for 30 minutes longer, stirring occasionally. Serve with roast goose or duck. This is best if made a day ahead, and reheated slowly.