PICKLED RED CABBAGE
This bright and tangy pickled red cabbage is so pretty! The color is gorgeous, and the cabbage maintains a nice crunchy texture. Try it on your favorite sandwich. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 10m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
PICKLED RED CABBAGE
Make and share this Pickled Red Cabbage recipe from Food.com.
Provided by sly girl in van
Categories Vegetable
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Remove and discard wilted outer leave.
- Rinse and remove core.
- Shred cabbage in large pot.
- Melt margarine over medium heat.
- Gradually add cabbage and saute.
- Add vinegar, sugar and red currant jelly.
- Reduce heat to simmer.
- Cover and cook 3-4 hours, stirring occasionally.
- Taste cabbage halfway through cooking, adding more vinegar or sugar if desired.
- Can be kept in fridge 1 month or frozen.
Nutrition Facts : Calories 97.9, Fat 5.3, SaturatedFat 0.9, Sodium 98.1, Carbohydrate 11.8, Fiber 3, Sugar 6.5, Protein 2.1
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