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Spiced Cabbage

Western.Chefs's picture
Ingredients
  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
Directions

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

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable

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