Spiced Red Cabbage
|Red cabbage||12 Pound|
|Wine vinegar||2 Quart|
|Brown sugar||1 Cup (16 tbs)|
|Mustard seed||1⁄2 Cup (8 tbs)|
|Whole cloves||1⁄4 Cup (4 tbs)|
|Mace||1⁄4 Cup (4 tbs)|
|Allspice||1⁄4 Cup (4 tbs)|
|Peppercorns||1⁄4 Cup (4 tbs)|
|Celery seed||1⁄4 Cup (4 tbs)|
Remove outer leaves, core and shred cabbage.
Place in large bowl, salting each layer.
Cover and stand in cool place 24 hours.
Drain thoroughly on paper towel-lined trays or wooden boards about 6 hours.
Combine vinegar, sugar and mustard seed in a large sauce pot.
Tie remaining spices in a cheesecloth bag; add to vinegar mixture.
Boil 5 minutes.
Pack cabbage into hot jars, leaving 1/4-inch head space.
Remove spice bag.
Pour hot liquid over cabbage, leaving 1/4 inch head space.
Process quarts 20 minutes in boiling water bath.