Rödkål is a classic Swedish side dish made with slowly braised red cabbage, gently sweetened and balanced with warm spices and acidity. It’s a staple of Swedish home cooking, it’s simple to make, intensely flavorful, and pairs beautifully with both holiday and everyday meals!
This Swedish braised red cabbage is an easy, make-ahead side dish that’s arguably a must for Christmas gatherings in Northern Europe. Every Nordic country (and Germany, too!) has its own way of preparing it.
While the Danish version is often made with apple vinegar and the German one with red wine, this Swedish version uses vinegar, sugar, and apples for a sweet-and-acidic base.
Oh! If you think that it’s only served during the holidays, you are absolutely mistaken. It’s excellent with meat dishes, so keep it in mind for your next Sunday roast. 🙂
The best part? Rödkål is one of those traditional Swedish dishes that gets better as it cooks — and even better the next day. So you can already prepare it the day before!
Trust me, you don’t need to be Swedish to get this right. 😉
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Why this braised red cabbage is a keeper!
- Excellent make-ahead side dish. Rödkål tastes even better after chilling overnight. The flavors deepen, the cabbage becomes even more tender, and the sweet-tangy balance rounds out beautifully.
- Freezer-friendly and ideal for holiday batch-cooking. Whether you’re preparing for Christmas dinner or just stocking your freezer with dependable sides, this Swedish red cabbage with apples holds up incredibly well. You can freeze it for up to 3 months and reheat without losing its texture or flavor.
- Made with simple, affordable ingredients. Red cabbage, vinegar, apple, and sugar, that’s essentially all you need. These pantry-friendly staples make rödkål one of the most budget-conscious side dishes in Swedish cooking, perfect for everyday meals as well as big holiday spreads.
Ingredients
(See the recipe card below for measurements.)
- Red cabbage – get rid of the core and the hard parts, then chop the leaves about 1 & ½ cm wide, about 1/2 inches.
- Sugar – I typically use demerara because it dissolves quickly, but any brown sugar will work.
- Vinegar – just use your favorite brand for red wine vinegar.
- Apple – go for a type of red apple that does not get mushy easily. I generally use Pink Lady because it still holds its shape after cooking.
- Spices and seasonings – Bay leaf, cinnamon, cloves, salt, and ground black pepper.
How to make rödkål
Start by chopping the red cabbage into small bits, no more than 1 & ½ cm wide (about 1/2-inch).
Make sure you get rid of the tough parts.
Rinse and drain.
Using a medium to large saucepan, combine the sugar, vinegar, bay leaf, cinnamon, cloves, salt, pepper, and drained red cabbage.
Cover the saucepan with a lid and place it over medium heat for the first 10 minutes.
Lower the heat and cook for about 45 minutes, or until the cabbage becomes tender — mix it from time to time.
Core and chop the apples into small cubes, leaving the skin on.
Add the apples and mix, then continue simmering for 15 more minutes.
Remove the cover and continue cooking until the liquid has reduced and it looks like a thick glaze coating the red cabbage — it typically takes about 10 to 15 more minutes.
Taste and adjust the seasoning by adding vinegar, salt, sugar, and ground pepper.
Take your braised red cabbage off the heat and serve!
Helpful tips
- Remember to remove the tough parts when chopping the red cabbage. It’s better not to include them, as those parts will take longer to cook.
- When braising the cabbage, there should be some liquid at the bottom of the saucepan, but not too much; add more water if you think it’s dry.
- Do not forget to adjust the heat to low after the first ten minutes — braising in high heat will give you bitter red cabbage.
Recipe variation
- Red wine. If you are using red wine instead of red wine vinegar, let it evaporate (about a third) before adding the red cabbage.
- Lingonberry jam. Instead of sugar, some locals use lingonberry jam. Do note that the tanginess will also increase; so, don’t forget to taste and adjust before taking the pan off the heat.
- Allspice. Some locals add it to the cloves or use it instead of the cloves. Note that it’s the same whole allspice that’s used for making kalops, the traditional Swedish beef stew.
Storage
You can keep it in the refrigerator for about two weeks.
But if you want to store it longer, keep it in the freezer, and it will be good for up to three months.
Reheating
The best way, and how I’ve always done it, is to place the rödkål in a saucepan and gently reheat it on the stove top for 15 to 25 minutes, mixing regularly.
FAQs
How do I stop my braised red cabbage from turning blue?
The key is to keep the acidity high, so add the vinegar early in the process.
Then, later on, don’t forget to taste and adjust the flavor balance by adding sugar, salt, or vinegar.
Can I make it without sugar?
Absolutely, as mentioned in the recipe variation section, lingonberry jam is also traditionally used by Swedes for the sweetness part of rödkål.
Serving suggestions
If you’re wondering what to serve with rödkål, you’ll be happy to know that this classic side dish fits naturally into Swedish cuisine.
Whether you’re planning a Christmas spread or just adding more traditional Swedish dishes to your weeknight rotation, this red cabbage and apple dish pairs beautifully with many Swedish recipes.
Below are some delicious and authentic ways to enjoy rödkål.
Rödkål pairs beautifully with pan-fried prinskorv, one of Sweden’s classic holiday dishes.
The sweet-tangy cabbage balances the richness of these lightly fried Swedish mini sausages — absolute yum!
While the saffron buns are sweet and festive, the warm, braised red cabbage adds a savory contrast that rounds out any Swedish holiday spread.
Serve them together as part of a julbord buffet at home!
This soft, buttery cake is another Christmas staple.
The warm spices of the braised red cabbage pair well with the delicate flavors and aroma of the saffranskaka — a holiday combination that’s a big part of authentic Swedish cuisine.
So bring a warm touch of Swedish home cooking to your table with this easy rödkål recipe.
Its vibrant color and gently spiced flavor make it a delicious addition to both everyday meals and festive spreads!
GET MORE IDEAS FROM THIS LIST OF INTERNATIONAL SIDE DISHES!
📖 Recipe
Swedish Braised Red Cabbage Recipe (Rödkål)
Equipment
- Medium to Large saucepan (with a lid)
Ingredients
- 500 to 700 grams red cabbage (about 1 to 1.65 pounds)
- 60 grams brown sugar (about 1/4 cup)
- 50 ml red wine vinegar (6 tablespoons)
- 5 pieces cloves
- 1 piece dried bay leaf
- 1 small cinnamon
- 1 small apple
- salt and black pepper, to taste
Instructions
- Chop the red cabbage into small pieces, no more than 1 & ½ cm wide (about 1/2-inch), and remove the tough parts; then rinse and drain.
- Combine the following in a medium to large saucepan: vinegar, bay leaf, cinnamon, cloves, salt, pepper, sugar, and drained red cabbage.
- Cover the saucepan with a lid and place it over medium heat for 10 minutes.
- Lower the heat and cook for about 45 minutes, or until the cabbage becomes tender — mix it from time to time.
- Core and chop the apple into small cubes, but leave the skin on.
- Add the chopped apple to the cabbage and mix.
- Continue simmering for fifteen more minutes, then remove the cover.
- Cook until the liquid has been reduced, and it looks like a thick glaze coating the red cabbage — it typically takes about ten to fifteen more minutes.
- Taste and adjust the seasoning by adding salt, sugar, and ground pepper.
- Take your braised red cabbage off the heat and serve!
Notes
- Cook’s Tip: Do not forget to remove the tough parts when chopping the red cabbage. It’s better not to include these parts because they will take longer to cook.
- Refer to the post for more tips and suggestions.
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