Pickled Red Cabbage Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

 Red cabbage1
 Salt To Taste
 White vinegar4 Pint
 Whole cloves1⁄2 Ounce
 Whole allspice1⁄2 Ounce
 Cinnamon stick1⁄2 Ounce
 Peppercorns3
 Nutmeg1⁄4 Teaspoon

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

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.
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