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Pickled Cabbage


Saved in 2 recipe boxes and 2 cookbooks

Yield

6

servings

Prep

30

min

Cook

0

min

Ready

1

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

1 large cabbage
*
½ cup salt
* not incl. in nutrient facts

Directions

Put it into an earthen dish and sprinkle with the salt, mixing it in well.

Cover with another dish and let it stand for twenty-four hours.

Drain the cabbage and take enough vinegar to cover it.

Add, for each pint, four whole cloves, two blades of mace and four whole allspice.

Boil the vinegar for two minutes and pour over the cabbage.

Seal in pint jars.

This amount makes about three pints.

The directions for sealing are to "cover it close with a cloth.

Then tie it over with leather," but we find that the glass jar method is more satisfactory.

First published: last updated: 2015-02-09

Comments

 

Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 00% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9431mg 393%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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