Sweet and Sour Red Cabbage

In on January 19, 2016 with No Comments
Tasty side dish for pork or lamb to keep in your pantry. Just heat and serve.

Info

Time 20 minutes
Difficulty Intermediate
Servings 7

Ingredients

 

red cabbage

4 1/2 pounds red cabbage

1/3 cup pickling salt

5 1/2 cups red wine vinegar (5%)

1/2 cup lightly packed brown sugar

3/4 teaspoon ground black pepper

1 1/4 pounds (about 4 to 5 medium) tart apples

1 3/4 cups (2 medium) chopped onions

 

Remove and discard bruised outer red cabbage leaves. Quarter, core and slice cabbage 1/2-inch thick. In a large bowl, toss cabbage with pickling salt until well combined. Cover, and let stand in a cool location for 24 hours. Rinse cabbage, drain and dry thoroughly on several layers of paper towels for 6 hours.

In a large stockpot, combine red wine vinegar, brown sugar and black pepper. Cover, and bring to a boil over medium-high heat. Reduce heat, and simmer gently for 5 minutes, or until the brown sugar dissolves. Keep liquid hot while filling jars.

Just before filling jars, peel, core and shred the apples; treat to prevent browning. In a large bowl, toss together the red cabbage, apples and the onions.

Pack into prepared hot pint jars, and pour the hot brine over the vegetables, leaving 1/2-inch headspace. Process jars in a boiling water bath for 15 minutes.

 

Yield: 7 pints