Description

This Danish sweet and sour red cabbage is a simple, festive side dish traditionally served with Christmas roasts and other rich winter meals. Slowly braised with red wine vinegar, apple, cinnamon, cloves, and bay leaves, it becomes tender, aromatic, and perfectly balanced between sweet and tangy. My version keeps all those comforting Danish flavors but is made without added sugar.

Ingredients

1 medium head red cabbage, finely sliced or shredded
1/4 cup (60 ml) red wine vinegar
1 tablespoon allulose or monk fruit sweetener
10 whole cloves
2 bay leaves
1 Ceylon cinnamon stick
A few tablespoons water, as needed
1 apple, cut into small cubes
Salt and freshly ground black pepper, to taste
1 teaspoon aged Modena balsamic vinegar

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Instructions

Add the shredded cabbage, red wine vinegar, sweetener, cloves, bay leaves, and cinnamon stick to a large skillet or sauté pan. Toss well, cover, and cook over low to medium heat until the cabbage begins to gently sizzle.
Reduce the heat to low and braise, covered, for about 30 minutes. Stir every 10 minutes and add about 2 tablespoons of water at a time as needed to prevent sticking. The cabbage should remain moist but not watery.
Add the diced apple, cover, and continue to braise for about 10 minutes, or until the cabbage is tender.
Remove the cloves, bay leaves, and cinnamon stick. Season with salt and pepper and finish with the aged balsamic vinegar. Taste and adjust the seasoning and sweet-and-sour balance if necessary.
Serve warm, or refrigerate and gently reheat before serving.

Notes

Both regular red cabbage and the pointed variety work, but the regular one will have a more intense color.

The exact cooking time will depend on how finely the cabbage is sliced and how tender you prefer it. For a softer, more traditional texture, simply continue braising a little longer, adding small amounts of water as needed.

This dish can be prepared in advance and reheats very well.