Recipe by mollypaul
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.
Top Review by Sam's Mom
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.
- 4 quarts red cabbage, thinly sliced
- 4 teaspoons salt
- 2 quarts vinegar
- 1⁄2 cup sugar
- 1 tablespoon celery seed
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon mace
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon cinnamon
Directions See How It's Made
- HEIRLOOM DIRECTIONS: Sprinkle cabbage generously with salt.
- Set aside in a cool place to stand for 30 hours.
- Drain all moisture from cabbage, place in the sun and allow to remain for several hours.
- Combine vinegar, sugar, celery seed, pepper and spices; boil together for 7 minutes and pour over the cabbage.
- Fill crocks, cover and store in a cool place.
- MODERN DIRECTIONS: On the third day drain cabbage well; squeeze dry in towel.
- Place in canning jars.
- Combine remaining ingredients in large saucepan.
- Bring to boil; cook, stirring, 7 minutes.
- Cool; pour over cabbage in jars.
- Cover; refrigerate.
- Allow to age 3 days before serving.
- Will keep 6 weeks in refrigerator.