Swedish Christmas Cabbage Recipes

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.)

SAUTEED CABBAGE - SWEDEN

Steps:

• Slice the cabbage thinly and saute over medium high heat together with the onion for a couple of minutes.
• Mix the Apple juice, balsamic vinegar, cinnamon sticks, and syrup or honey. Cover and let simmer until the cabbage softens. This will take about 15 minutes.

SWEDISH CHRISTMAS CABBAGE

Steps:

• Melt the butter in a large saucepan over moderate heat. Add the sugar and stir until it melts.
• Add the cabbage and cook, stirring occasionally, for two minutes.
• Add the vinegar, water, salt and pepper and bring to a simmer.
• Lower the heat and cook, covered, until the cabbage is tender, about two hours. Stir the cabbage occasionally while cooking; if the pan seems dry, add a tablespoon or two of water to prevent burning.
• Stir the apples and jelly into the cabbage. Simmer the cabbage, covered, for another hour, until the apples are tender and the flavors meld.
• The cabbage can be made up to two days ahead (and tastes even better this way), kept covered in the refrigerator. Reheat the cabbage in a saucepan, covered, over moderately low heat. Taste a piece of cabbage and add more salt, pepper, sugar or vinegar to your taste.

SWEDISH RED CABBAGE

Steps:

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