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Sweet and Sour Braised Red Cabbage

Scandinavian Sweet and Sour Red Cabbage

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Description

Sweet and Sour Red Cabbage is a beloved go-to side dish for festive meals in Denmark and across Scandinavia. Since my husband is Danish, I had fun converting this traditional recipe to a sugar-free, more nutritious version. We’ve infused the dish with warming spices like cinnamon and cloves, giving it a comforting and festive touch. With its perfect balance of tangy and sweet flavors, this dish will surely become a new favorite at your holiday table. 


Ingredients

  • 1 red cabbage head, finely sliced/shredded
  • 1/4 cup red wine vinegar
  • 1 tablespoon allulose (or monk fruit)
  • 10 cloves
  • 2 bay leaves
  • 1 Ceylon cinnamon stick
  • 1 apple, cut into small cubes 
  • 1 teaspoon aged Modena balsamic vinegar
  • salt and pepper to taste
  • a few tablespoons of filtered water

Instructions

  1. Start with a large dry skillet on low to medium heat. Add all the cabbage, red wine vinegar, allulose, cloves, bay leaves, and cinnamon stick. Toss well and cover and warm up until it starts sizzling, then lower the heat to the lowest setting. Cook for about 30 minutes, and check and stir it every 10 minutes and add about 2 tablespoons of water at a time. We don’t want the cabbage to stick to the pan, but we also don’t want a lot of liquid. Braise for 30 minutes, then add the cubed apple. 
  2. Cover and braise for ten more minutes. 
  3. Season with salt and pepper to taste, and finish with a drizzle of aged balsamic vinegar (the thick one). Serve immediately. 
  4. You can also prepare this sauce in advance, store it in the refrigerator and warm it before serving.