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    You are in: Home / Recipes / Pickled Red Cabbage Recipe
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    Pickled Red Cabbage

    Total Time:

    Prep Time:

    Cook Time:

    32 hrs

    30 hrs

    2 hrs

    Molly53's Note:

    This heirloom recipe used a method no longer in common practice, so I have included more modern directions. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      HEIRLOOM DIRECTIONS: Sprinkle cabbage generously with salt.
    2. 2
      Set aside in a cool place to stand for 30 hours.
    3. 3
      Drain all moisture from cabbage, place in the sun and allow to remain for several hours.
    4. 4
      Combine vinegar, sugar, celery seed, pepper and spices; boil together for 7 minutes and pour over the cabbage.
    5. 5
      Fill crocks, cover and store in a cool place.
    6. 6
      MODERN DIRECTIONS: On the third day drain cabbage well; squeeze dry in towel.
    7. 7
      Place in canning jars.
    8. 8
      Combine remaining ingredients in large saucepan.
    9. 9
      Bring to boil; cook, stirring, 7 minutes.
    10. 10
      Cool; pour over cabbage in jars.
    11. 11
      Cover; refrigerate.
    12. 12
      Allow to age 3 days before serving.
    13. 13
      Will keep 6 weeks in refrigerator.

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    Ratings & Reviews:

    • on December 27, 2009

      45

      OK let me say this was a delicious dish. However, I had to make some modifications to this recipe. Mainly because I don't think I did the initial prep of the cabbage the way I should have. Instead of just letting the salted cabbage sit out in my cool kitchen, I put it in the frig. This kept the cabbage from 'working' as my sauerkraut making family would say. Anyhow, after three days in the frig I made the brine and placed in jars and again put it in the frig. After several days I tasted it and the cabbage still seemed to be too raw. Then I dumped it all in a pot and simmered it on the stove for about 45-60 minutes and added more sugar after tasting it. This resulted in a more tender cabbage but still firm. My family really enjoyed it. This isn't a dish you want a huge helping of. But with all the sweets and goodies on the Christmas dinner table, a sour dish is always a welcome change. I served it cold as my mother-in-law said she had it in a PA Dutch restaurant. But next day I heated mine and not sure which way I liked it better. If you are looking for a more traditional dish to serve with ham, try this one. Thank you for posting. Hope more people try this recipe. I will definately make it again and will probably omit the first step and simmer it on the stove from the beginning.

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    Nutritional Facts for Pickled Red Cabbage

    Serving Size: 1 (3158 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 278.6
     
    Calories from Fat 8
    13%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2413.7 mg
    100%
    Total Carbohydrate 47.1 g
    15%
    Dietary Fiber 6.3 g
    25%
    Sugars 36.1 g
    144%
    Protein 4.3 g
    8%

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