Swedish Red Cabbage

Swedish Red Cabbage Recipe

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Vicki Butts (lazyme)


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

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15 Min
35 Min
Stove Top


1/4 c
unsalted butter
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


  • 1Melt 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.
  • 2Stir in sugar, cider vinegar, salt, cloves and allspice. Cover and cook until cabbage is crisp-tender, stirring occasionally, about 10 minutes.
  • 3Uncover, add dry red wine and jelly and cook 5 minutes longer.
  • 4Season to taste with salt and pepper.
  • 5Serve 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