Swedish Christmas Red Cabbage

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This is my small batch recipe for Swedish Christmas Red Cabbage.

I think I am on the tail end of my cold. I am feeling better and will go to the gym tomorrow. This is a huge difference from just around a year ago. Before when I got sick I was down for the count. And something as small as a cold would have found me in bed for at least a day or three. This time I had a cold and my body rebounded fairly quickly. Not to mention that I didn’t get so sick that I couldn’t function.

I always make a Swedish Smorgasbord for Christmas Eve dinner. I have had to create a smaller version for my family of 4. I still have many items on my dinner table. This recipe is for a small batch of Red Cabbage. I adore it but there will be so much other food on my Christmas dinner table. This red cabbage is similar to German Red Cabbage. Both are sweet and sour. This way I can make several small batches throughout the year. This recipe is easily doubled or tripled.

This does take about a month to brine. It tastes better the longer you can let it sit.

Nutritional facts are below

3 – 4 cups sliced and chopped red cabbage

1/2 cup shredded apple

1/2 cup chopped onion

1/8 teaspoon pepper

1/4 cup red wine

1/8 cup red wine vinegar

1/2 cup water

1/2 teaspoon salt

1 tablespoon maple syrup

1/8 cup white wine vinegar

4 -7 peppercorns

Combine all the ingredients in a pot. Boil together for a minimum of 30 minutes. Serve hot or let cool and place in a sterilized jar and store in the refrigerator. Tastes better after sitting for 1 week or more. Last 2 months or more.