Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.primenet.com!nntp.gctr.net!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: neris@home.com Newsgroups: rec.food.recipes Subject: Swedish Red Cabbage Followup-To: rec.food.cooking Date: 18 Jul 1999 11:26:51 -0600 Organization: @Home.com Lines: 35 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <7mt2or$g7m@boofura.swcp.com> Reply-To: "Neris" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:34508 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 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.