Swedish braised red cabbage for Christmas
Serves 6 as a side · 1 hour 10 minutes · Enamel saucepan
Homemade red cabbage with apple, cinnamon and cloves that tastes better every day. In an enamel saucepan the vinegar and blackcurrant can simmer for a long time without affecting flavour or colour.
Swedish Christmas red cabbage, julrödkål, is shredded red cabbage braised until tender with butter, apple, red onion, vinegar, syrup and warm spices. It is best simmered covered over a low heat for about 45 minutes and left for a day so the sweet, sour and spiced notes come together.
Ingredients
Serves 6 as a side
- 1 small red cabbage (about 800 g)
- 1 red onion
- 1 tart apple
- 30 g butter
- 2 tbsp red wine vinegar
- 3 tbsp golden syrup or dark brown sugar
- 50 ml blackcurrant cordial (undiluted)
- 100 ml water
- 1 cinnamon stick
- 4 cloves
- 4 allspice berries
- 1 tsp salt
Method
- Remove the outer leaves and the core and shred the cabbage as finely as you can. Thinly slice the red onion and grate or dice the apple with its skin on.
- Melt the butter in the saucepan over a medium heat and soften the red onion for about 3 minutes.
- Add half the cabbage and stir until it has wilted, 3–4 minutes. Add the rest and stir until it all fits.
- Stir in the apple, vinegar, syrup, cordial, water, spices and salt. Cover with the lid.
- Simmer over a low heat for about 45 minutes, stirring now and then and adding a splash of water if it looks dry.
- Take off the lid for the last few minutes so the liquid reduces and the cabbage turns glossy. Adjust with more syrup, vinegar or salt.
Why it works
Vinegar and blackcurrant are acidic and can give a metallic taste in uncoated pans. Enamel is completely neutral, so the cabbage can simmer under the lid for a long time and still keep its bright colour.
FAQ
Can I make braised red cabbage ahead?
Yes, it improves after a day or two in the fridge. Reheat it slowly with the lid on, stirring now and then.
Can you freeze braised red cabbage?
Yes, it freezes well for up to three months. Thaw it in the fridge and reheat gently.
What can I use instead of blackcurrant cordial?
Use 100 ml red wine, lingonberry jam or redcurrant jelly. Check the sweetness at the end, as they vary.
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