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Swedish Red Cabbage

Swedish Red Cabbage

 This is a great sweet/savory side dish that compliments Roast Christmas Goose perfectly.   It may seem like a very long time to cook cabbage (2 hours) but it’s spot on.


1 large red cabbage cored and sliced and chopped

1 stick of butter

1 onion grated or chopped

½ cup of molasses

1 lemon juiced (save the rind to stuff into goose)

2 apples peeled, cored and sliced

¼ cup red wine vinegar

1 teaspoon salt

1/2 teaspoon pepper


  • Melt butter in large pot with lid
  • Add cut and diced cabbage mixing to coat with butter. Cook on med/high til the cabbage starts wilting. (don’t cut too finely! Keep it rustic and chunky)
  • Add grated onion, molasses, lemon juice, apples, vinegar, salt and pepper
  • Keep cooking on med high for about 10 minutes stirring til everything is reduced a bit more. Then cover tightly and simmer for 2 hours.  If you need to add liquids add a splash of water/cider or even white wine to keep the liquids going.


This can be made days –up to a week- beforehand and kept in the fridge til needed..  The flavors just get better over time. Reheat for your holiday dinner.


Gosherd Valley Cottage Traditional Roast Goose Holiday Dinner

Roast Goose stuffed with citrus, rubbed w/sweet spices and served w/reduced port wine gravy.

Sweet potato casserole with pecan crust

Red cabbage

Green beans

Corn bread & butter