Scandinavian Red Cabbage Recipes

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.

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:

• In a large saucepan or Dutch oven, cook onion in oil until tender. Stir in cabbage.
• Cover and cook over low heat for 10 minutes or until cabbage becomes limp.
• Stir in apple, raisins, vinegar, brown sugar, caraway seeds, salt, pepper and bay leaf.
• Cover and cook over low heat for 20 minutes.

Steps:

• 1. Melt butter in heavy large Dutch oven over medium-high heat. Add chopped apples and onion saute until tender, about 10 minutes. Stir in cabbage and cook until slightly wilted, stirring frequently, about 8 minutes.
• 2. Stir in sugar, cider vinegar, salt, cloves and allspice. Cover and cook until cabbage is crisp-tender, stirring occasionally, about 10 minutes.
• 3. Uncover, add dry red wine and jelly and cook 5 minutes longer.
• 4. Season to taste with salt and pepper.
• 5. Serve warm, room temperature or chilled. (Cabbage can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat if serving warm.)

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:

• Discard the tough, outer leaves of the cabbage. Quarter the cabbage if whole, remove the core and cut the quarters crosswise into 1/4-inch shreds. Quarter the onion and thinly slice crosswise. Quarter the apple, remove the core and cut each quarter lengthwise into thin slices, then crosswise into thin slices. Heat the oil in a Dutch oven over medium heat. Add the onion and cook until softened, 3 to 5 minutes. Add the cabbage, apple, cranberries, wine, jelly, brown sugar, allspice, cloves and salt. Stir to mix. Cover and cook over medium-low heat until the cabbage is softened, 1 hour. Uncover and stir in the vinegar. Transfer to a storage container, cover and refrigerate overnight. Reheat before serving. This recipe yields 4 to 6 servings. Each of 6 servings: 96 calories; 500 mg sodium; 0 cholesterol; 3 grams fat; 0 grams saturated fat; 17 grams carbohydrates; 1 gram protein; 3.56 grams fiber.

Steps:

• Place a large heavy-bottom saucepan or casserole over medium-low heat, and add oil. When oil is hot, add onion and salt. Sauté gently until onion is softened but not colored.
• Add cabbage to pan on top of onion. Sprinkle sugar over cabbage; add wine, orange juice and allspice. Peel, core and finely chop apples, and add to pan. Cover, and let mixture steam until cabbage is wilted, about 10 minutes.
• Gently stir to mix all ingredients; cover and reduce heat to its lowest possible setting. Cook about 2 hours, and adjust salt and allspice as desired. Serve hot, or allow to cool to room temperature and refrigerate overnight. (The flavors improve with reheating.)

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.