This dish goes really well with the heavier meat dishes in Scandinavian cooking, like meatballs or pork roast. It’s not something I ate growing up, but I incorporated it into my repetoire when I updated our Swedish Christmas menu.

Ingredients
1/4 cup (1/2 stick) unsalted butter
4 tart green apples (such as Granny Smith), peeled, cored, coarsely chopped
1 large onion, thinly sliced
2 pounds red cabbage, shredded
1/4 cup firmly packed golden brown sugar
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/3 cup dry red wine
2 tablespoons red or black currant jelly

Instructions
Melt butter in heavy large pan over medium-high heat
Add chopped 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

Advanced tip: Cabbage can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat if serving warm.