Swedish Red Cabbage

• 1/4 cup (1/2 stick) unsalted butterbutter
• 4 tart green apples (such as Granny Smith), peeled, cored, coarsely chopped
• 1 large onion, thinly slicedonion
• 2 pounds red cabbage, shreddedred-cabbage
• 1/4 cup firmly packed golden brown sugarsugar
• 2 tablespoons cider vinegarvinegar
• 1 teaspoon saltsalt
• 1/4 teaspoon ground clovesclove
• 1/4 teaspoon ground allspiceallspice
• 1/3 cup dry red winered-wine
• 2 tablespoons red or black currant jelly

1. 01Melt butter in heavy large Dutch oven over medium-high heat. Add choped apples and onion sauté until tender, about 10 minutes. Stir in cabbage and cook until slightly wilted, stirring frequently, about 8 minutes. Stir in sugar, cider vinegar, salt, cloves and allspice. Cover and cook until cabbage is crisp-tender, stirring occasionally, about 10 minutes. Uncover, add dry red wine and jelly and cook 5 minutes longer. Season to taste with salt and pepper. Serve warm, room temperature or chilled. (Cabbage can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat if serving warm.)

Sign in and stock your pantry to see what you have for this recipe.