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Spiced Cabbage

Western.Chefs's picture
  Shredded cabbage 4 Quart
  Coarse salt 1⁄2 Cup (8 tbs)
  Cider vinegar 1 Tablespoon
  Sugar 2 Cup (32 tbs) (Depending Upon Sweetness Desired)
  White mustard seed 1 Tablespoon
  Prepared horseradish 1 Tablespoon
  Whole cloves 1 Teaspoon
  Cinnamon stick 4 , broken

1. Place the cabbage in a stone crock or enamel pan in layers with the salt. Let stand overnight.
2. Press out all the juice and, if desired, rinse the cabbage in cold water to reduce the salt. Drain and measure.
3. In a saucepan, heat to simmering half as much vinegar as there is cabbage. Add the sugar, mustard seed and horseradish. Tie the cloves and cinnamon in cheesecloth and add. Cook, stirring, until the sugar is dissolved. Continue simmering fifteen minutes.
4. Pack the cabbage loosely in hot clean jars and fill to within one-half inch of the top of the jar with the hot spiced vinegar. Seal and process in boiling water twenty minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2597 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 1.5 g7.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 20519.9 mg855%

Total Carbohydrates 633 g211.1%

Dietary Fiber 101.8 g407.3%

Sugars 523.2 g

Protein 53 g105.7%

Vitamin A 74.6% Vitamin C 2316%

Calcium 160.9% Iron 103.6%

*Based on a 2000 Calorie diet


Spiced Cabbage Recipe