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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a traditional Swedish Christmas dish. The tart jelly is important to this dish. Also what you don't want is overcooked mush. Since the apples are added first, they cook the longest. To briefly delay their cooking, I think, keeps the apple pieces distinct from the cabbage and onion. Ingredients:
3 tablespoons unsalted butter |
4 granny smith apples |
2 large onion (next time, use 2 for bit more piquancy) |
1 red cabbage large 2 lbs after trimming |
1/4 cup brown sugar |
2 tablespoons cider vinegar |
1 tablespoon salt |
1/4 teaspoon ground cloves |
1/4 teaspoon allspice |
1/3 cup dry red wine |
2 tablespoon tart jelly such as red currant or hot pepper |
salt & pepper. |
after cooking it i changed from 2 to 3 butters and added 1 more onion making it 2. also will cook faster if you use food processor and not hand chopped..i hand chopped cause it looks better to me. |
Directions:
1. Place the butter in a Dutch oven but do not turn heat on yet.
2. Peel and chop the apples; about halfway through, turn heat to MEDIUM to melt butter
3. . Add apples and stir to coat with butter, then stir occasionally.
4. Chop onions and add, continuing to stir occasionally.
5. Remove the outer leaves of the cabbage, cut in half vertically, cut out the tough inner core, then chop roughly.
6. Stir in cabbage and cook until slightly wilted, about 8 minutes.
7. Combine brown sugar, vinegar, salt and spices in a small dish. Stir well into the cabbage.
8. COVER and cook until the cabbage is crisp-tender, about 10 minutes.
9. Stir in and add red wine and jelly and cook 5 minutes, UNCOVERED.
10. Season to taste with salt and pepper.
11. Serve hot, at room temperature or cold.
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