2005: Couldn't get enough of this tonight! It's another winter-ish dish. But then again, served at room temperature or cold, Swedish Red Cabbage is perfect for summer, especially as a side to fish or grilled sausage, I think. And the color is fabulous. The recipe says it's a traditional Christmas dish in Sweden. It would definitely brighten a plate! and also be easy to make ahead of time.

Helsinki, Finland is perched on the Baltic Sea. When I was a student there, the favorite school lunch was batter-fried fish with mashed potatoes and a warm cabbage slaw, a sumptuous combination. Everyone took large helpings and many went back for seconds! This cabbage reminds me of those lunch-time luxuries.

Making it does take awhile, nothing complicated, just takes time - make sure your favorite knife is sharp! But the good news is that it makes a bunch and that it keeps - perhaps improves - in the frig.

2008: This recipe has become one of my very favorites from A Veggie Venture. Two years in a row, now, I've served it with meatballs for our supper on Christmas Eve. It can be made a day or so ahead and then just easily and quickly reheats. The apples make is slightly sweet and the butter mellows both the cabbage and apples. This is a complete winner!

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SWEDISH RED CABBAGE
Active time: 25 minutes plus regular attention throughout
Time to table: 50 minutes
Makes 10 cups

3 tablespoons unsalted butter (2005: the recipe suggested 4 but 3 was good, 2 might be as well ~ 2008:2 tablespoons is plenty)
4 Granny Smith apples
1 large onion (2005: next time, use 2 for bit more piquancy ~ 2008: yes, I do like 2 better)
1 red cabbage (start with a generous 2 pounds before trimming)

1/4 cup brown sugar
2 tablespoons cider vinegar
1 teaspoon kosher salt (2005: next time, increase to 1 tablespoon ~ 2008: yes, perfect)
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 (see ALANNA's TIPS)
Salt & 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.

NUTRITION ESTIMATE
Per Cup: 120 Cal (26% from Fat, 5% from Protein, 69% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 22 g Carb; 3 g Fiber; NetCarb19; 54 mg Calcium; 1 mg Iron; 736 mg Sodium; 9 mg Cholesterol, Weight Watchers 2 points


ALANNA's TIPS

• 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.


• 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!


• I chose 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.

SOURCE
Bon Appetit December 1992