Pickled Red Cabbage

Ingredients

• Red cabbage, 1 large head,
• Vinegar, 2 quarts.
• Salt, 2 tablespoons.
• Whole black peppers, 1 tablespoon,
• Mace, 2 blades.
• Cinnamon, 2 sticks.
• Whole cloves, 1 tablespoon.

Method

1. 1

   The head of the cabbage should be of good size and firm.

2. 2

   After removing any straggling leaves, cut it in quarters, and then slice thin.

3. 3

   Sprinkle well with salt, and set it aside for 48 hours.

4. 4

   Drain off the liquor which has formed, and pour over the cabbage a pickle of hot vinegar, in which the spices, etc., as given above have been spoiled.

5. 5

   Let it all boil for about 1 hour, slowly.

6. 6

   Place in jars and cover; and let it stand until the cabbage is cold, then fasten tightly.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 65. The excerpt below is the record exactly as published.

PICKLED RED CABBAGE Red cabbage, 1 large head, Vinegar, 2 quarts. Salt, 2 tablespoons. Whole black peppers, 1 tablespoon, Mace, 2 blades. Cinnamon, 2 sticks. Whole cloves, 1 tablespoon.

Cook this with the app: pantry check, scaling, and the assistant.