Swedish Red Cabbage
Submitted by tiababy
Slow-simmered Swedish red cabbage braised with apple, honey, red wine, and lemon. This tangy-sweet vegetarian side dish is a Scandinavian holiday table staple.
YIELD
4 servingsPREP
20 minCOOK
110 minREADY
130 minThis is the kind of side dish that makes the whole house smell like the holidays.
Red cabbage, apple, and onion braise together low and slow with honey, red wine, and a splash of lemon juice until everything melts into a tangy, deeply savory, jewel-toned stew.
It’s vegetarian, nearly fat-free, and tastes even better the next day.
A scoop of bright green peas stirred in right at the end adds color and a pop of sweetness that ties the whole bowl together.
Kitchen Tips
- Don’t rush the simmer. The full 90 minutes is what breaks the cabbage down into silky, spoonable tenderness.
- It reduces by half, so don’t panic when you start with a mountain of shredded cabbage. That’s exactly right.
- Swap the red wine for sherry if you want a slightly nuttier, rounder flavor.
- Make it ahead. This reheats beautifully and the flavors only deepen overnight in the fridge.
Ingredients
Directions
Shred cabbage, slice apple and grate the onion.
Heat honey in a heavy pot, add cabbage, stirring to coat, cover and simmer 10 minutes.
Stir in rest of ingredients except peas, simmer again for 1 to 1½ hours, stir occasionally.
Stir in peas just before serving. This mixture will reduce to ½ the original size.
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