Swedish Christmas Cabbage Food

SWEDISH CHRISTMAS CABBAGE

Steps:

• Melt the butter in a large saucepan over moderate heat. Add the sugar and stir until it melts.
• Add the cabbage and cook, stirring occasionally, for two minutes.
• Add the vinegar, water, salt and pepper and bring to a simmer.
• Lower the heat and cook, covered, until the cabbage is tender, about two hours. Stir the cabbage occasionally while cooking; if the pan seems dry, add a tablespoon or two of water to prevent burning.
• Stir the apples and jelly into the cabbage. Simmer the cabbage, covered, for another hour, until the apples are tender and the flavors meld.
• The cabbage can be made up to two days ahead (and tastes even better this way), kept covered in the refrigerator. Reheat the cabbage in a saucepan, covered, over moderately low heat. Taste a piece of cabbage and add more salt, pepper, sugar or vinegar to your taste.

SAUTEED CABBAGE - SWEDEN

Steps:

• Slice the cabbage thinly and saute over medium high heat together with the onion for a couple of minutes.
• Mix the Apple juice, balsamic vinegar, cinnamon sticks, and syrup or honey. Cover and let simmer until the cabbage softens. This will take about 15 minutes.

NORWEGIAN CHRISTMAS CABBAGE

Steps:

• Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
• Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.