Swedish Lövbiff with Lingonberry Sauce and Rödkål

Heat butter in a large skillet over medium-high heat.

Season the lövbiff with salt and black pepper, then sear in the skillet for about 2-3 minutes on each side until browned and cooked to your liking.

Remove the beef from the skillet and keep warm.

In the same skillet, add the chopped onion and sauté until translucent.

Add the grated apple, vinegar, and sugar to the onions, stirring well to combine.

Cook for about 5 minutes until the cabbage is soft and caramelized. Season with salt and pepper to taste.

To serve, place the lövbiff on a plate, spoon over the lingonberry jam, and serve alongside the rödkål.