Subject: Swedish Red Cabbage
From: [email-masked]
Date: 18 Jul 1999 11:26:51 -0600
Newsgroups: rec.food.recipes

SWEDISH RED CABBAGE

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

1/4 cup (1/2 stick) unsalted butter
4 tart green apples (such as Granny Smith), peeled, cored,
 coarsely chopped
1 large onion, thinly sliced
2 pounds red cabbage, shredded
1/4 cup firmly packed golden brown sugar
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/3 cup dry red wine
2 tablespoons red or black currant jelly 

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. Stir in sugar, cider vinegar, salt, cloves and allspice. 
Cover and cook until cabbage is crisp-tender, stirring occasionally, 
about 10 minutes. Uncover, add dry red wine and jelly and cook 5 
minutes longer. Season to taste with salt and pepper. Serve warm, 
room temperature or chilled. (Cabbage can be prepared 1 day 
ahead. Cover and refrigerate. Reheat over low heat if serving warm.) 

Serves 8. 
Bon Appetit 
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