Swedish Red Cabbage

Last weekend, as part of my preparation for Christmas, I made our traditional Swedish-style red cabbage. I love it. I’ll just put it out there and say that I often eat it for breakfast on boxing day with toast and ham. And the day after that (if there’s any left). It’s a bitch to make – roughly 1 1/2 to 2 hours from beginning to end – but it is well worth the effort and it has to be done. I make it a few weeks before Christmas and freeze it so it’s one less thing to worry about at Christmas. During the year, I often make it with green cabbage, but I only make it with red at Christmas.

1 tbsp olive oil
1/4 cup butter + 1/3 cup extra
1 x red onion, finely sliced
2 granny smith apples, grated

1 x 2kg red cabbage, finely sliced

1 cup caster sugar
2 1/3 cups white vinegar

  1. Heat olive oil in a large cassarole dish on the stovetop over high heat. Add butter and cook until butter bubbles.
  2. Add onion and cook for 1-2 minutes until soft.
  3. Add apples and cook for a further 1 minute.
  4. Add as much cabbage as you can fit and allow to cook down before adding more, repeating until all the cabbage has been added.
  5. Cook for 30 minutes, stirring occasionally, until all the liquid has evaporated.
  6. Add sugar and vinegar and stir to combine.
  7. Cook for a further 30 minutes, stirring occasionally, until the cabbage is really tender and all the liquid has evaporated.
  8. Finish with extra butter and serve hot (but equally as good cold!).

Serves 12 as part of a buffet

Advertisements
This entry was posted in Side Dish and tagged , , , , . Bookmark the permalink.

6 Responses to Swedish Red Cabbage

  1. Kaz says:

    Looks gorgeous Suz, can’t wait to try it with all the Christmas trimmings and the pettipanna x

  2. Pingback: Swedish Christmas Eve | the MELBOURNE FOOD FILES

  3. Pingback: The Christmas Post | the MELBOURNE FOOD FILES

  4. Pingback: Christmas extras: Rhubarb Chutney | the MELBOURNE FOOD FILES

  5. Pingback: Scandinavian Christmas Eve 2011: Smörgåsbord | the MELBOURNE FOOD FILES

  6. Pingback: Christmas Day 2011: The Main Event | the MELBOURNE FOOD FILES

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s