📝 About This Recipe
A cornerstone of the Scandinavian 'Julbord' (Christmas buffet), this Rödkål is a vibrant, sweet-and-sour masterpiece that perfectly balances rich holiday meats. Slow-simmered with tart apples, aromatic cloves, and a touch of vinegar, the cabbage transforms into a tender, glossy side dish that glows like a jewel on the plate. It is an essential Swedish tradition that captures the cozy, warming flavors of a Nordic winter.
🥗 Ingredients
The Cabbage Base
- 1 medium head Red cabbage (shredded thinly, about 2 lbs)
- 3 tablespoons Unsalted butter (for sautéing)
- 1 medium Red onion (thinly sliced)
Fruit & Sweetness
- 2 pieces Tart apples (peeled and grated, such as Granny Smith)
- 3 tablespoons Red currant jelly (adds a signature gloss)
- 2 tablespoons Dark brown sugar (packed)
- 1 tablespoon Honey (wildflower or clover)
Acids & Liquids
- 1/4 cup Apple cider vinegar (high quality)
- 1/2 cup Dry red wine (optional, substitute with more stock if preferred)
- 1/2 cup Beef or vegetable stock (low sodium)
- 1/4 cup Orange juice (freshly squeezed)
Spices & Seasoning
- 5 pieces Whole cloves
- 4 pieces Allspice berries (whole)
- 1 piece Cinnamon stick (whole)
- 1 piece Bay leaf (dried)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black pepper (freshly ground)
👨🍳 Instructions
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1
Prepare the red cabbage by removing any wilted outer leaves. Quarter the head, remove the tough inner core, and shred the leaves very thinly using a sharp chef's knife or a mandoline.
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2
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the sliced red onion and sauté for 4-5 minutes until translucent and soft.
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3
Add the shredded red cabbage to the pot in batches, stirring well after each addition to coat the leaves in butter. Sauté for about 8 minutes until the volume has reduced slightly.
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4
Stir in the grated apples and the dark brown sugar. Cook for another 2 minutes until the sugar begins to melt and coat the cabbage.
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5
Pour in the apple cider vinegar, red wine, stock, and orange juice. Use a wooden spoon to scrape any browned bits from the bottom of the pot.
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6
Add the red currant jelly and honey, stirring until the jelly is completely dissolved into the liquid.
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7
Tuck the cinnamon stick, bay leaf, cloves, and allspice berries into the center of the cabbage mixture. Season with the salt and black pepper.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid.
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9
Allow the cabbage to braise slowly for 45-50 minutes. Stir every 15 minutes to ensure even cooking and to prevent sticking.
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10
Remove the lid. If there is still a significant amount of liquid at the bottom, increase the heat slightly and simmer uncovered for another 10-15 minutes until the liquid reduces to a syrupy glaze.
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11
Perform a final taste test. The cabbage should be tender but not mushy, with a balanced sweet and tart profile. Adjust salt or vinegar if needed.
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12
Remove and discard the cinnamon stick, bay leaf, and whole spices before transferring the Rödkål to a warm serving bowl.
💡 Chef's Tips
Use a heavy-bottomed Dutch oven to ensure even heat distribution and prevent the sugar from burning during the long simmer. This dish actually tastes better the next day; prepare it 24 hours in advance and reheat gently to allow the spices to fully penetrate the cabbage. If the color looks a bit dull after cooking, add a tiny splash of fresh vinegar right before serving to revive the vibrant purple hue. For an extra authentic touch, you can add a tablespoon of duck fat or bacon drippings along with the butter for added richness. Always count your whole cloves and allspice berries before adding them so you can ensure they are all removed before serving.
🍽️ Serving Suggestions
Serve alongside traditional Swedish meatballs (Köttbullar) with cream sauce and lingonberry jam. Pairs perfectly with roasted pork loin or a glazed Christmas ham (Julskinka). Accompany with boiled potatoes or a rich, buttery potato purée. Enjoy with a glass of chilled Scandinavian cider or a warm mug of spiced Glögg. Leftovers are fantastic on a sourdough sandwich with cold sliced turkey or pork.