Pickled Red Cabbage Recipe


MethodMain Ingredient


 Red cabbage1 , shredded
 Salt2 Ounce (Curing and salt is washed away)
 White vinegar4 Pint
 Cloves15 Milliliter (1 Tablespoon)
 Allspice berries15 Milliliter (1 Tablespoon)
 Cinnamon stick2 Inch
 Grated nutmeg1 1⁄4 Milliliter, grated (1/4 Teaspoon)

Nutrition Facts

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


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.