Swedish Braised Red Cabbage Recipe (Rödkål)

Feature image for Swedish rödkål, served on a small plate.

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Swedish Braised Red Cabbage Recipe (Rödkål)

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!

Prep Time20

Cook Time1 30

Total Time1 50

Course: Side Dish

Cuisine: Swedish

Servings:

Calories: 123kcal

Author: Neriz

Equipment

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.

Nutrition