Pickled Red Cabbage
|Red cabbage||1 , shredded|
|Salt||2 Ounce (Curing and salt is washed away)|
|White vinegar||4 Pint|
|Cloves||15 Milliliter (1 Tablespoon)|
|Allspice berries||15 Milliliter (1 Tablespoon)|
|Cinnamon stick||2 Inch|
|Grated nutmeg||1 1⁄4 Milliliter, grated (1/4 Teaspoon)|
Arrange the cabbage, in layers, in a wide bowl, sprinkling each layer generously with the salt.
Cover and set aside overnight.
Drain, then rinse in cold running water.
Put the remaining ingredients in a heatproof bowl and put the bowl in a pan half-filled with hot water.
Bring the water to the boil, then remove the pan from the heat.
Set aside and allow the vinegar and spices to steep for 2 hours.
Pack the cabbage into hot, sterilized jars and strain over the vinegar to within 1.25 cm./ 1/2 in.of the top.
Serving size: Complete recipe
Calories 845 Calories from Fat 49
% Daily Value*
Total Fat 6 g9%
Saturated Fat 1.3 g6.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 723.4 mg30.1%
Total Carbohydrates 202 g67.5%
Dietary Fiber 60 g240%
Sugars 96.2 g
Protein 37 g74.9%
Vitamin A 559.9% Vitamin C 2388.2%
Calcium 129.3% Iron 121%
*Based on a 2000 Calorie diet