Swedish Style Braised Red Cabbage

I love braised vegetables in general but there is something wonderful about braised leafy vegetables that is just magical, be it braised endive, kale, mustard greens, brussel sprouts or cabbage. As this is that time of year I am braising Swedish style red cabbage and I’m in hog heaven! The seasoning is tied heavily to Yuletide or "Jultid" in the north, the flavors and aromas echoing that sentiment and are incredible! Highlighted by allspice and cloves which carry throughout, from the potato casseroles, the ham, the cabbage to the gingerbread cookies; it’s enough to make ones mouth water thinking about it! Truth be told every year I prepare tons of holiday food for the Swedish community here in Los Angeles and depending on where they come from in the country there are minor tweaks here and there but overall this is the basic recipe for Swedish braised cabbage. It’s not hard to make just takes some time and patience but the end result is truly rewarding!! Bear in mind it doesn’t necessarily have to be mid winter to enjoy Swedish style braised red cabbage its great all year round. It has kind of a sweet and sour flavor generated by the vinegar and sugar, one way to really flesh out that flavor is by using a Swedish style distilled vinegar known as ättiksprit it has a 12% alcohol content and is really kind of potent but wonderful in dishes like this as well as pickling and mulling.

Chef’s Tips

Don’t baby the cabbage it will do fine all on it’s own just stir it from time to time to keep it from burning, and you can focus on other priorities that need your attention.

You can start the cooking process with clarified butter, duck or goose fat or even bacon drippings, but you don't have to a little water works great in this particuler instance.

Most Swedes prepare this dish adding flavoring as they go along, the catch is a lot the essence dissipates over time, thus the continual addition of seasonings. Because of this its quite common to go through a lot of provisions as such I start my cabbage simply with onions and apples and allow the fiber to break down as the cabbage slowly begins to wilt then add my seasoning about ¾ of the way through allowing just enough time for the seasoning to have a chance to cook in but not evaporate. That said if you adjust seasoning when the cabbage is done by adding more cloves or allspice be sure to give it little cooking time or else it will be over powering. At any rate adding another addvantage to adding the seasoning later as apposed to earlier is that from a budgetary stand point at least it doesn’t hurt the bottom line as much either,  which is not a bad thing if I say so myself…

Shopping List

2 heads red cabbage

2 granny smith apples

1-2 onions

Red wine, apple cider, distilled vinegar (ättiksprit), or rice wine vinegar

Caster sugar or brown sugar

Cloves, powdered

Allspice, powdered

Salt

White pepper

Filtered water or mineral water

My Mad Method

Begin by cutting the cabbage into 8^th and removing the stem

Shred cabbage, it doesn’t have to be perfect but try and keep it as uniform as you can

Dice 2 granny smith apples

Dice 1 or 2 sweet Maui onions

Combine onions, apples and as much of the cabbage in a large pot, add more as it breaks down until all cabbage is incorporated with 2dl water cook on medium heat

After about 45 minutes the cabbage should be reduced by at least half, at this point add 1dl sugar, 1 dl vinegar, 1 tsp each cloves and allspice

When the cabbage is fully cooked adjusts seasoning and its “Ready to serve!!!”