Braised sweet-sour red cabbage
This Scandinavian-inspired dinner proved to be a perfect meal for friends. It’s not what you would find on most restaurant menus, which may be one reason it had so much appeal. It also has tremendous flavor.
Serve it family-style as I did; this informal service reinforces the warmth of the menu.
Myrna Christopherson’s Swedish meatballs are the real thing and absolutely mouthwatering. She makes these meatballs with the lightest coating of gravy, just enough to add more flavor to the noodles, which are tossed with fresh dill. The braised sweet-sour red cabbage adds great vibrancy--in color and taste--to the plate.
The good news is that it can all be done ahead; the meatballs and cabbage have much better flavor when they are reheated.
Mandel is author of “Celebrating the Midwestern Table” (Doubleday & Co., 1996).
Heat 1 tablespoon butter in 3-quart non-aluminum pot over medium-high heat. Add onion. Cook until softened, 5 to 7 minutes. Add cabbage, apple, 1 1/4 cups water, jelly, vinegar, sugar, salt and pepper to taste. Bring to boil. Stir until well mixed, then reduce heat and simmer, covered, until very tender with a slight crunch, about 40 minutes. If mixture is too dry, add more water as needed. Stir in remaining butter. Taste and adjust seasoning, vinegar and sugar. (Can be made a day ahead and refrigerated. Let come to room temperature before reheating. Gently reheat on stove top or in microwave until hot, adding more water if needed. Adjust seasonings.) Serve hot.
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