Pickled Red Cabbage

Ingredients

• a nice firm red cabbage
• Allow it to remain thus for two days
• a pint of vinegar
• a teaspoonful of peppercorns
• a blade of mace
• 6 cloves
• a few slices of beetroot

Method

1. 1

   Wash and shred the cabbage finely.

2. 2

   Layer it in a sieve, sprinkling salt between layers for two days.

3. 3

   After draining, place in a jar.

4. 4

   Boil vinegar with spices and pour over the cabbage.

5. 5

   Add beetroot slices if desired.

6. 6

   Cover tightly when cold.

Nutrition per serving

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 27. The excerpt below is the record exactly as published.

a pint of vinegar with the peppercorns, mace, cloves, ginger, and, when boiled, add to it a pint of cold vinegar. Pour the whole over the beetroots in the jar, and when quite cold cover tightly. RED CABBAGE— TO PICKLE. Take a nice firm red cabbage and wash it well, taking off the coarse outside leaves. Shred the cabbage up finely into very slender slips, and put a layer of the cabbage on a sieve or basket; sprinkle salt rather plentifully over it, and repeat till the whole is finished. Allow it to remain thus for two days, turning it over several times that it may drain, then put it into a jar. Boil a pint of vinegar, with a teaspoonful of peppercorns, a blade of mace, and 6 cloves, and pour boiling over the cabbage in the jar; add a few slices of beetroot

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