Pickled Red Cabbage
Yield
1 servingPrep
30 minCook
10 minReady
31 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cabbage
red |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
vinegar
|
*
|
| 1 | x |
sugar
|
*
|
| 1 | x |
celery seeds
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
mace
|
*
|
| 1 | x |
allspice
|
*
|
| 1 | x |
cinnamon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cabbage
red |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
vinegar
|
*
|
| 1 | x |
sugar
|
*
|
| 1 | x |
celery seeds
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
mace
|
*
|
| 1 | x |
allspice
|
*
|
| 1 | x |
cinnamon
|
*
|
Directions
Shred red cabbage rather fine and sprinkle generously with salt.
Set aside in a cool place to stand for 30 hours.
Drain all moisture from cabbage, and then place it in the sun, allowing to remain for several hours.
Use sufficient vinegar to cover the cabbage, adding 1 cup of sugar to every gallon of vinegar, and a small quantity of each of the spices.
Boil this together for 7 minutes and pour over the cabbage.
Put in stone jars, cover and store in a cool place.
