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
- Heat olive oil in a large cassarole dish on the stovetop over high heat. Add butter and cook until butter bubbles.
- Add onion and cook for 1-2 minutes until soft.
- Add apples and cook for a further 1 minute.
- Add as much cabbage as you can fit and allow to cook down before adding more, repeating until all the cabbage has been added.
- Cook for 30 minutes, stirring occasionally, until all the liquid has evaporated.
- Add sugar and vinegar and stir to combine.
- Cook for a further 30 minutes, stirring occasionally, until the cabbage is really tender and all the liquid has evaporated.
- Finish with extra butter and serve hot (but equally as good cold!).
Serves 12 as part of a buffet