CANNED PICKLED RED CABBAGE
This is very simple but we cant get enough of this in the middle of winter.We serve it cold along side roast pork etc
Provided by ChefDebs
Categories Vegetable
Time 30m
Yield 6 jars
Number Of Ingredients 4
Steps:
- Mix the shredded cabbage with the salt in a large ceramic bowl.Place a weighted plate on the top of the cabbage, pressing it down,and leave for 24 hours.
- Drain,.
- Fill canning jars with red cabbage, boil the vinegar and pickling spices and pour over the cabbage.
- Seal jars for 10 mins in hot water bath.
- Ready to eat after 6 days.
SPICED PICKLED RED CABBAGE
Here you are a canned Eastern European recipe for you to savor. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices.
Provided by Rita1652
Categories Onions
Time 2h
Yield 20 cups, 80 serving(s)
Number Of Ingredients 15
Steps:
- In a large stainless steel pot layer cabbage and 1/3 cup salt. Cover and let sit in a cool spot for 24 hours.
- After 18 hours of cabbage sitting layer onions and remaining salt in a separate glass or stainless bowl cover with cold water to cover and let sit in a cool spot.
- Transfer cabbage to a colander a bit at a time to drain and rinse under cold running water.
- OK now you can place on paper lined trays to dry for about 6 hours. Or go ahead and let sun dry for 3 hours on paper towel line trays.
- Prepare canners, jars and lids.
- Prepare the spice bag by placing in a cheese cloth place allspice, juniper, peppercorns, celery seed, bay leaves, and cinnamon pieces tie to enclose.
- In a large stainless steel pan combine vinegars, sugar, mustard seed, mace, and spice bag. bring to a boil stirring to dissolve sugar. Reduce heat and gentle boil for 5 minutes. Rinse onions under cold running water add apple and onions to vinegar mixture. Cook for 5 minutes.
- Discard spice bag.
- Remove onions and apples place in a very large pot or bowl with cabbage tossing to mix all together.
- DON`T discard the liquid. Keep it heated.
- Packed the mixed veggies into hot jars leaving 1/2 inch head space. Ladle hot vinegar mixture in cabbage filled jars leaving 1/2 inch head space.Remove air bubbles. Wipe rims and place lids and screw tops to finger tightness.
- Place jars in a canner covering with boiling water by at least 1 inch. Bring back to a boil covered for 20 minutes. Remove lid and turn off flame let sit for 5 more minutes. Remove and jars and let cool in a draft free spot to cool.
- Remove air bubbles.
PICKLED RED CABBAGE
Soft, soused, slow-braised red cabbage has been part of my Christmas table forever. I will never forsake it (and do check out the tangy version with cranberries) but I have come to the conclusion that this pickle is now every bit as essential to my season's eatings. It's barely any work to make and is so much better than the pickled red cabbage that you buy from a shop. I do think it makes a difference using the raw, unfiltered vinegar, which is labelled rather tautologically 'apple cider vinegar', but if all you have is regular cider vinegar, go ahead; indeed, any vinegar would work here. I pair the cider vinegar with actual cider but should you not want to use cider itself, then replace it with apple juice. This doesn't make a huge amount, but it is a condiment rather than a vegetable accompaniment, and is as wonderful with the Norwegian Roast Pork Ribs as it is with cheese and cold cuts, or, indeed, any leftovers that might need a bit of a zhuzh. Anyway, I can't help thinking that you will soon find yourself making up batches of this ludicrously purple pickle in regular rotation. You need to make this 2 days (or up to 3 weeks) before you eat it. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Makes: 1 x 750ml / 3 cup jar
Number Of Ingredients 11
Steps:
- Sterilise a 750ml / 3 cup (although a 1 litre / 1 quart one will be fine) preserving jar. I consider a jar sterilised if it's come straight out of the dishwasher and not so much as a finger has touched the inside of it. But you can just hand wash the jar in soapy liquid, rinse it well, and dry it in a 140°C/120°C Fan/275°F oven. Leave to cool before filling. Remove the core, then slice the red cabbage finely and put into a colander. Sprinkle over the salt and gently toss the cabbage to get it all coated, then leave over a bowl for 3 hours. Do not be tempted to leave out this step. It makes all the difference. Make the pickling liquid as soon as the cabbage is in the colander. Put the cider and vinegar into a saucepan, and add the sugar, peppercorns, juniper berries, mustard seeds and thyme. Peel both the garlic and ginger, cut them into thinnish slices, and add them to the saucepan. Give everything a good stir, bring gently to the boil, then turn up the heat, and let it bubble away for 2 minutes, switch the heat off and leave everything in the pan to cool. When the cabbage has had its 3 hours, get out a large chopping board and lay a tea towel you don't mind staining on top of it. Take the colander to the sink and rinse the cabbage really well under the cold tap. Squeeze as much water as you can out of it, then spread it out on the tea towel and wrap it and pat it dry. Put the cabbage into your sterilised jar, pushing it down so that it is tightly packed. Strain the pickling liquid into a jug, using a fine-mesh sieve so nothing drops through, and pour over the cabbage, then press down on the cabbage to submerge it all. Put it into the fridge and leave for at least 2 days before eating it. In theory, it will keep happily for 3 weeks, but it is unlikely that you will have any left by then. Always remember to take it out of the fridge in time to get the chill off it before eating.
PICKLED RED CABBAGE
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
Provided by Sarah Cook
Categories Condiment, Snack
Time 30m
Yield Makes 1kg
Number Of Ingredients 8
Steps:
- Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
- Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
- Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.
Nutrition Facts : Calories 66 calories, Fat 0.3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 0.4 grams fiber, Protein 0.4 grams protein, Sodium 0.7 milligram of sodium
STICKY SPICED RED CABBAGE
This colourful dish will complement any festive main course. Toss any leftovers with a drizzle of olive oil and serve with cold cuts, pâté or cheese
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 50m
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.
- Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.
Nutrition Facts : Calories 137 calories, Fat 3 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 24 grams sugar, Protein 3 grams protein, Sodium 0.04 milligram of sodium
SPICED RED CABBAGE
Make and share this Spiced Red Cabbage recipe from Food.com.
Provided by Izy Hossack
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the bacon in a large skillet over a medium heat until crisp. Add the olive oil to the pan along with the onion and garlic. Cook until the onion has softened then stir in the garlic, fennel seed, thyme leaves, pear and cabbage.
- Saute for 10 minutes until the cabbage is slightly softened. Add in the remaining ingredients and cover with a lid and turn down to low heat and cook for 40 minutes.
- Uncover and serve warm.
Nutrition Facts : Calories 192.9, Fat 10, SaturatedFat 3.5, Cholesterol 12, Sodium 66.4, Carbohydrate 25.2, Fiber 5.3, Sugar 15.5, Protein 3.2
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