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Thursday, June 23, 2016

Swedish Red Cabbage & Apples

From: A Veggie Venture

Hands-on time: 25 minutes plus regular attention throughout
Time to table: 50 minutes
Makes 10 cups

3 tablespoons unsalted butter (the inspiring recipe called for 4 tablespoons but i also drop it back to just 1 or 2 tablespoons of olive oil) 
4 granny smith apples (or some times just two apples) 
2 large onions, chopped 
1 red cabbage (start with a generous 2 pounds before trimming) 
1/4 cup brown sugar 
2 tablespoons cider vinegar 
1 tablespoon (yes, tablespoon) kosher salt (this seems like a lot of salt but seems to be what's needed) 
1/4 teaspoon ground cloves
1/4 teaspoon allspice 
1/3 cup dry red wine 
2 tablespoons tart jelly such as red currant or hot peppers (see tips) 
salt and pepper 

Place the butter in a Dutch oven but do not turn heat on yet. Peel and chop the apples; about halfway through, turn heat to MEDIUM to melt butter (see TIPS). Add apples and stir to coat with butter, then stir occasionally. Chop onions and add, continuing to stir occasionally. Remove the outer leaves of the cabbage, cut in half vertically, cut out the tough inner core, then chop roughly. Stir in cabbage and cook until slightly wilted, about 8 minutes.

Combine brown sugar, vinegar, salt and spices in a small dish. Stir well into the cabbage. COVER and cook until the cabbage is crisp-tender, about 10 minutes.

Stir in add red wine and jelly and cook 5 minutes, UNCOVERED. Season to taste with salt and pepper. Serve hot, at room temperature or cold.


2005: The tart jelly is a 'defining ingredient' that may be worth going out of your way for. I bypassed the sweet jams/jellies on hand in the frig to use a chokecherry syrup -- and afterward wished I'd bought the currant jelly. That said, another way to get the effect might be to add a few red pepper flakes. 2008: Currant jelly is quite perfect, so would be a jalapeno jelly, anything with a bit of bite. 2010: Once again, I tried to substitute something else for the tart jelly, this time white pepper. The currant jelly is just so perfect, next time I'll make sure to use it.

2005: Texture is important to this dish. 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. 2008: Texture is important. But I like both the 'distinct pieces' on the first day and the 'mellowed flavors' on the second. Picking a favorite would be hard!

2009: I made this without apples, it was just as good!

I choose to chop the cabbage by hand but a food processor would be fine, though the cooking times would likely be shorter. The objective is to end up with fully cooked, soft cabbage that retains a bit of crunch.


Adapted from Bon Appetit December 1992


 Per Cup Made with 2 Tablespoons Butter: 145 Calories; 2g Tot Fat; 2g Sat Fat; 6mg Cholesterol; 400mg Sodium; 30g Carb; 5g Fiber; 21g Sugar; 2g Protein; Weight Watchers Old Points 2, PointsPlus 4


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