Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Sweet & Sour Spiced Cabbage

Tuukka Koski

Servings: 8

Braising cabbage with butter, apple juice, red currant jelly, and spices gives it amazingly rich flavor (the dish is an essential part of a traditional Scandinavian holiday meal). Leftovers are delicious on smørrebrød, the iconic Danish open-faced sandwiches.


  • 2 oz. (4 Tbs.) salted butter
  • 1 large (3-lb.) red cabbage, halved, cored, and sliced 3/4 inch thick
  • 2 cups unsweetened apple juice
  • 1 medium yellow onion, finely chopped
  • 1/3 cup apple cider vinegar
  • 1/4 cup red currant jelly
  • 3 bay leaves
  • 1 cinnamon stick
  • 1 star anise
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 15
  • Sodium (mg): 500
  • Carbohydrates (g): 23
  • Fiber (g): 3
  • Protein (g): 2


  • Melt the butter in a 6-quart pot over medium heat. Add the cabbage and cook, stirring occasionally, until just wilted, about 6 minutes. Add the apple juice, onion, vinegar, jelly, bay leaves, cinnamon, star anise, and 1 Tbs. salt. Cover and simmer, stirring occasionally and adjusting the heat as needed, until the cabbage is very tender, about 2 hours. If there is a lot of liquid in the pot, boil uncovered until only about 1/2 inch remains. Remove and discard the whole spices, season to taste with salt and pepper, and serve.

Make Ahead Tips

The cabbage can be cooked and refrigerated up to 5 days ahead; gently reheat to serve.


Rate or Review

Reviews (1 review)

  • User avater
    chinamoon | 02/13/2021

    This is delicious and I like that it doesn't have too much sugar but it does not take anywhere near 2 hours to cook. The cabbage is very tender at about 45 min. Any longer and it would be mush.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial