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Cabbage Relish

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  White cabbage/Null 1 Small, shredded (Null)
  Carrots/Null 3 , thinly sliced (Null)
  Onions/Null 1 Pound, chopped (1/2 Kilogram)
  Green peppers/Null 4 , pith and seeds removed and chopped (Null)
  Salt/Null 30 Milliliter (2 Tablespoon)
  Sugar/Null 1 Pound (1/2 Kilogram)
  Mustard seeds/Null 15 Milliliter (1 Tablespoon)
  Cayenne pepper/Null 1 Pinch (Null)
  White vinegar/Null 2 Pint (1 1/4 Liter)
  Celery seeds/Null 15 Milliliter (1 Tablespoon)
  Bay leaves/Null 4 (Null)

Arrange the vegetables in a bowl and sprinkle over the salt.
Cover and set aside overnight.
Drain, then pack into hot, sterilized jars.
Put all the remaining ingredients, except the bay leaves, into a saucepan and bring to the boil.
Simmer for 5 minutes.
Pour over the vegetables and set aside to cool.
Add a bay leaf to each jar and seal when cold.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2338 Calories from Fat 90

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 1.4 g6.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 349.6 mg14.6%

Total Carbohydrates 571 g190.2%

Dietary Fiber 34.5 g138%

Sugars 504.7 g

Protein 22 g43.8%

Vitamin A 671.7% Vitamin C 1039.5%

Calcium 70.7% Iron 82%

*Based on a 2000 Calorie diet

Cabbage Relish Recipe