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Rating: 5/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 5
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 173mg
7%
Total Carbohydrate 1g
0%
Dietary Fiber 0g
2%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  10%
Calcium  1%Iron  0%
Potassium  1%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

PICKLED RED CABBAGE

Date Added: December 04, 2009

Ingredients:

1 Cabbage red -- shredded
1 Salt ; (optional)
1 Vinegar white, wine
1 Sugar pinch
1 Celery Seed to taste
1 Sweet Red Pepper sweet red
1 Mace or cloves
1 Allspice whole
1 Cinnamon ground
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Directions:

1. Shred red cabbage rather fine and sprinkle generously with salt.

2. Set aside in a cool place to stand for 30 hours.

3. Drain all moisture from cabbage, and then place it in the sun, allowing to remain for several hours.

4. Use sufficient vinegar to cover the cabbage, adding 1 cup of sugar to every gallon of vinegar, and a small quantity of each of the spices.

5. Boil this together for 7 minutes and pour over the cabbage.

6. Put in stone jars, cover and store in a cool place.

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Dietary Notes:
This recipe is low-fat with 0.08g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 4.92 per serving

This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Cabbage, Natural Sweeteners, Celery, Vinegar allergies.
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