Scandinavian Sauteed Cabbage
With overtones of apple and cinnamon along with tart balsamic vinegar, this Scandinavian Sauteed Cabbage is a sweet sour treat!
Late winter in the north is the season of cold and snow and– if you try to eat locally–slim pickings. After a frozen hour shoveling the driveway, wouldn’t a warm bowl of sweet-sour cabbage (straight from Scandinavia) take the chill away?
At this time of year, the only evidence of our bountiful summer (that isn’t canned or frozen) is a box of winter squash, some potatoes and a drawer full of root vegetables in the dark recesses of the spare refrigerator. Then there’s the cabbage…
Cabbage is a my idea of a winter wonder. Stored refrigerated, the outer leaves turn dry and gray and it looks… frankly, terrible. But peel off the outer leaves and a breath of summer returns. You can even use it for truly fresh dishes like cole slaw.
Today, however, I had something different in mind. It was years ago that my daughter zeroed in on a recipe from the PBS series New Scandinavian Cooking. On this visually stunning (and mouth-watering) series, you see things like athletic young chefs cooking outdoors in a snow-covered landscape then jumping off a frosty pier. Not grabbing you the way a recipe from Paris might? Did you know that René Redzepi’s Copenhagen restaurant Noma has taken the number one spot in S. Pellegrino’s annual list of the World’s 50 Best Restaurants three years in a row?
Now cabbage has always been a hard sell for my kids, so I had squirreled away the recipe for just the right moment. We served it on Christmas eve where it was a big hit, and on this seriously cold weekend, I had to have it again.
This dish is reminiscent of red cabbage but with a sweeter, more delicate flavor. And it is far easier and more fool-proof than my mother’s red cabbage which is cooked and stirred extensively to develop just the right caramelization. I never did get my mother’s quite right (I think I’m afraid to add enough butter), but with this dish’s overtones of apple and cinnamon along with tart balsamic vinegar, I now have the perfect substitute.
Scandinavian Sauteed Cabbage
Ingredients
- 2 T butter or margarine
- 1 head green cabbage
- 1 finely chopped onion
- 1 cup apple cider or apple juice
- 1/2 cup balsamic vinegar
- 2 cinnamon sticks
- 1/4 cup honey or maple syrup
- Salt and pepper to taste
Directions
1. Slice the cabbage thinly and sauté over medium heat with the onion for a couple of minutes.
2. Mix in the apple juice, balsamic vinegar, cinnamon sticks and honey.
3. Cover and let simmer until the cabbage softens, about 15 minutes.
4. Remove the cover and continue cooking until the liquid reduces somewhat. Season with salt and pepper.
5. Enjoy–and stay warm!
I am in the mood for this. Love cabbage!
I am going to try turning some into sauerkraut this year–wish me luck!
I just came across this recipe and your site and just love it! Will make this today. A great fall recipe!
I hope you enjoy it!
You’ve done something that I wouldn’t have thought possible – interested me in a cabbage recipe! It looks yummy.
I so understand Beth. I have a couple of vegetables I feel that way about too!
This is such an interesting way to eat cabbage. I always find myself throwing the leftovers away.
This freezes well too, so I will probably make up a giant batch soon–before my remaining cabbage gets too much shabbier 😉
my sister-in-law is of scandinavian descent and she makes something very similar to this. very tasty!
How interesting. Even though I’m also of Scandinavian descent (the name Inger may give that away 😉 ), I had never had anything like this until I saw it on the show. I should ask my mother about it…
I don’t know. Sweet cabbage just doesn’t seem to be my thing but I’ll shred it with the vinegar and a bit of sriracha!
Sriracha does make things tastier, doesn’t it!
I’ll have to bookmark this for my sister how loves cabbage!
I hope your sister gets a chance to try it. My daughter is enjoying it so much, I think I’m going to do another cabbage right away.
I really enjoy the honey and vinegar in this =)
I agree–they add a nice complexity to the flavor!
Hi Inger!
Your sauteed cabbage looks oh so good! I just happen to have one in the fridge. It just may make tonight’s dinner!!!
Hope all is well with you. Chilly here too.
Thank you so much for sharing…
P.S. February 17th was World Cabbage Day!
World Cabbage Day–how perfect! And based on the comments I’m getting I think a lot of people are cleaning up their old cabbage around now! I hope you enjoy it Louise!
I, too, love how long cabbage lasts. Speaking of, I have some red cabbage that needs to be used, and I may just try this. Thanks!
I had thought about trying the red cabbage too, though I need to make sure I save some for Easter Egg dye!
You must have read my mind! I was wondering how long cabbage lasts in the refrigerator (I happen to have one sitting in mine from my CSA and I was contemplating pitching it). Good to know it’s should still be good, now I don’t feel so guilty. Maybe I’ll give this recipe a try later this week. I’ve already got all the ingredients – woohoo! 🙂
I love when I already have the ingredients for a new recipe!
My brother always eats this in German restaurants so thank you for a home recipe 🙂
Cheers
Choc Chip Uru
Good taste must run in your family!
Sounds wonderful and warming. Now if only the winter weather lasts until I can buy some cabbage.
I can usually use a little warming for a while even after the snow goes…