Braised Swedish red cabbage is a traditional accompaniment to Rack of Pork.
It doesn’t sound exactly thrilling, but it is. There is rarely more than a single serving left the day after Christmas. (This post contains affiliate links for your convenience, at no additional charge to you.) This post was originally published on January 4th, 2013.
Last year, I found myself hunting the fridge for the last bit, hoping that nobody else had beaten me to it. And then, like a crazed hormonal pregnant woman, I decided I needed more cabbage. I made three batches between Christmas and New Year’s. I confess that I could eat a bowl of this Braised Swedish Red Cabbage, and nothing else, for dinner.
I believe that our bodies tell us what we are deficient in, by our cravings, so I looked up the benefits of red cabbage. In addition to being high in vitamins C, E and A, red cabbage has a cleansing effect on the body, due to its large quantities of sulfur. I won’t go in to more detail, but you get the drift…
The Braised Swedish Cabbage recipe comes from the Time-Life cookbook series, Foods of the World, from the 60’s. Which is a classic cookbook series that I often rely on for international dishes. Make it up to two days ahead and refrigerated.
Here’s the recipe for the braised Swedish red cabbage:
- Preheat oven to 325 degrees F.
- Melt butter in a Dutch oven over a medium heat.
- Sauté cabbage for a few minutes, coating all the cabbage with the butter.
- Add vinegar, water, sugar and salt and sauté another couple of minutes.
- Cover Dutch oven and place in center of oven for 2 hours.
- Minutes before cabbage is done, remove from oven and stir in red currant jelly and grated apples or applesauce. Return to oven for an additional 10 minutes.
- Can be made up to 2 days in advance.
While these Moravian Molasses cookies are more Eastern European, they are similar to Swedish Nyakers.
Looking for more Swedish items for the holidays? (affiliate link)