Swedish Red Cabbage Recipes

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.

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.

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.

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.

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.)

Steps:

• Core cabbage, then shred cabbage. Place in large pot and cook (on medium-high) in a small amount of water until tender (essentially steaming it). Will probably take about 10 minutes.
• Drain cabbage.
• Add remaining ingredients to cabbage, and stir.
• Serve.

Steps:

• Wash cabbage in cold water.
• Cut in half, core and slice finely.
• Combine butter, sugar, salt, water and vinegar in a large pot or Dutch oven and bring to a boil.
• Add cabbage and stir to coat.
• Bring to a second boil and then cover tightly.
• Bake at 350 degrees for 2 hours.
• Do not allow it to dry out.
• Add more water if necessary.
• Ten minutes before the cabbage is completely cooked, mix in the jelly and grated apple.

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.