Prep 30 hrs
Cook 2 hrs
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.
- 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
- 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.
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.