Swedish Christmas 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.

NORWEGIAN CHRISTMAS CABBAGE

Steps:

• Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
• Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.

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.

CHRISTMAS CABBAGE

Steps:

• In a large pot, combine the cabbage, apples, pears, onions, oranges, stock, honey and ginger.
• Cook and simmer, stirring occasionally, for 30 minutes.
• Add the vinegar and marmalade. Cook for 5 more minutes.

NORWEGIAN CHRISTMAS CABBAGE

Steps:

• Lay two slices of bacon across the bottom of a large pot.
• Cover with a layer of cabbage.
• Sprinkle a light dusting of flour and a pinch of caraway seed.
• Season with a little salt and pepper.
• Repeat layering as many times as possible until you run out of room.
• Fill the pot with enough water to come about 3/4 up the side.
• Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally.
• Let cool slightly, then stir in the vinegar and sugar.
• Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.
• Note:.
• Use a head of cabbage that has been in your refrigerator a while; try not to use a new cabbage. Why? The old one seems to hold up better in the cooking. Age has its rewards.
• A tasty sausage, sliced, or smoked pork hock can also substitute for the bacon, but there ought to be some flavor and fat in it. I sometimes add a couple of bouillon cubes too.

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.)