Swedish Red Cabbage

Vicki Butts (lazyme)


A traditional side dish for the Christmas ham, sausage or spareribs.


★★★★★ 2 votes

15 Min
35 Min
Stove Top


  • 1/4 c
    unsalted butter
  • 4
    tart apples (such as granny smith) peeled, cored, coarsely chopped
  • 1 large
    onion, thinly sliced
  • 2 lb
    red cabbage, shredded
  • 1/4 c
    firmly packed golden brown sugar
  • 2 Tbsp
    cider vinegar
  • 1 tsp
  • 1/4 tsp
    ground cloves
  • 1/4 tsp
    ground allspice
  • 1/3 c
    dry red wine
  • 2 Tbsp
    currant jelly (red or black)

How to Make Swedish Red Cabbage


  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.)

Printable Recipe Card

About Swedish Red Cabbage

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Scandinavian

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