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Pickled Red Cabbage

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Ingredients
  Red cabbage 1
  Salt To Taste
  White vinegar 4 Pint
  Whole cloves 1⁄2 Ounce
  Whole allspice 1⁄2 Ounce
  Cinnamon stick 1⁄2 Ounce
  Peppercorns 3
  Nutmeg 1⁄4 Teaspoon
Directions

Remove discoloured outer leaves from cabbage, cut in quarters, remove thick core.
Shred cabbage finely; place in large china basin in layers, sprinkling each layer well with salt.
Cover, stand overnight.
Drain well.
Combine remaining ingredients in heatproof basin, cover with a plate, stand over a saucepan of water; bring water slowly to boil, remove saucepan from heat.
Allow vinegar and spices to steep over the warm water for 2 hours; strain through fine cloth.
Pack drained cabbage into hot sterilised jars, pour vinegar over, seal.

Recipe Summary

Cuisine: 
German
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cabbage
Interest: 
Healthy

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 861 Calories from Fat 49

% Daily Value*

Total Fat 6 g9%

Saturated Fat 1.3 g6.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1088.5 mg45.4%

Total Carbohydrates 208 g69.4%

Dietary Fiber 64.1 g256.5%

Sugars 96.4 g

Protein 38 g75.4%

Vitamin A 560.3% Vitamin C 2388%

Calcium 136.9% Iron 124.5%

*Based on a 2000 Calorie diet

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Pickled Red Cabbage Recipe