Spiced Red Cabbage Recipe
Ingredients
| Red cabbage | 12 Pound | |
| Salt | To Taste | |
| Wine vinegar | 2 Quart | |
| Brown sugar | 1 Cup (16 tbs) | |
| Mustard seed | 1/2 Cup (16 tbs) | |
| Whole Cloves | 1/4 Cup (16 tbs) | |
| Mace | 1/4 Cup (16 tbs) | |
| Allspice | 1/4 Cup (16 tbs) | |
| Peppercorns | 1/4 Cup (16 tbs) | |
| Celery seed | 1/4 Cup (16 tbs) | |
| Cinnamon stick | 2 |
Directions
Remove outer leaves, core and shred cabbage.
Place in large bowl, salting each layer.
Cover and stand in cool place 24 hours.
Drain thoroughly on paper towel-lined trays or wooden boards about 6 hours.
Combine vinegar, sugar and mustard seed in a large sauce pot.
Tie remaining spices in a cheesecloth bag; add to vinegar mixture.
Boil 5 minutes.
Pack cabbage into hot jars, leaving 1/4-inch head space.
Remove spice bag.
Pour hot liquid over cabbage, leaving 1/4 inch head space.
Adjust caps.
Process quarts 20 minutes in boiling water bath.
Place in large bowl, salting each layer.
Cover and stand in cool place 24 hours.
Drain thoroughly on paper towel-lined trays or wooden boards about 6 hours.
Combine vinegar, sugar and mustard seed in a large sauce pot.
Tie remaining spices in a cheesecloth bag; add to vinegar mixture.
Boil 5 minutes.
Pack cabbage into hot jars, leaving 1/4-inch head space.
Remove spice bag.
Pour hot liquid over cabbage, leaving 1/4 inch head space.
Adjust caps.
Process quarts 20 minutes in boiling water bath.
Chef
