Swedish Red Cabbage

This is a sweet/sour cabbage salad.

Swedish Red Cabbage

  • Servings: 8
  • Difficulty: easy
  • Print


  • 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


In a heavy Dutch oven, melt the butter over medium high heat. Add chopped apples and onion, sauteeing until tender, about 10 minutes.

Stir in cabbage and cook until slightly wilted, about 8 minutes. Stir in sugar, vinegar, salt, cloves, and allspice. Cover and cook until the cabbage is crisp-tender, stirring occasionally, about 10 minutes.

Uncover, add wine and jelly and cook another 5 minutes. Season with salt and pepper as needed.

Serve warm, room temperature, or chilled.

NOTE: Can be prepare a day ahead of time (cover and refrigerate). Can be reheated over low heat, if desired.

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