For Swedish red cabbage, organize 2 pounds of shredded red cabbage, 1/3 cup of red wine, 2 tablespoons of cider vinegar, 1 large onion and 4 tart green apples. Also gather 1/4 teaspoon each of allspice and cloves, 1 teaspoon of salt, 1/4 cup of densely packed golden brown sugar, 1/4 stick butter and 2 tablespoons of black currant jam. Simmer in stages in a Dutch oven for approximately 35 to 40 minutes.
In a large Dutch oven, melt the butter over medium-high heat, and add the chopped apples and onion, cooking for approximately 10 minutes, or until tender. Add the shredded red cabbage, stirring frequently, and cook it for roughly eight minutes or until it starts to wilt. Next, add the sugar, salt, cloves, allspice and cider vinegar. Place the lid on the pot.
Allow the cabbage mixture to cook for an additional 10 minutes, checking afterward to see if the cabbage is tender yet still crisp. If so, take the lid off the pot, and add the jam and the red wine. When selecting a red wine, drier varieties are optimal for this preparation. Cook the cabbage for another five minutes, and season to taste with salt and pepper. This dish can be served either warm or cold, while the cabbage can be prepared a day in advance and kept covered in a refrigerator.