Best Cabbage Hamburger Relish Recipes

THE BEST RELISH I'VE EVER HAD

Steps:

• Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
• Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

GRANDMA'S OLD-FASHIONED SWEET RELISH

Steps:

• Combine cukes, onions, ice and salt.
• Let stand for 2 hours,.
• then drain.
• Mix the next 6 ingredients in a large pot.
• Bring to a boil, add ground cuke mixture, and cook for 20 minutes, or until it begins to thicken.
• While still hot, seal in sterilized jars.
• As far as preparation time, I use Grandma's old hand grinder, so I'm sure it would be much faster with a motorized food grinder.

MOTHER'S CABBAGE RELISH

Steps:

• Combine first four ingredients in saucepan, boil 1 minute.
• Pour hot mixture over slaw.
• Chill.
• In a covered dish relish will keep for up to one week.

CABBAGE HAMBURGER BAKE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt. In a greased 2-1/2-qt. baking dish, layer half of the beef mixture, cabbage and soup. Repeat layers (dish will be full). , Cover and bake at 350° for 50-60 minutes or until cabbage is tender. Serve with a slotted spoon.

STUFFED HAMBURGER-CABBAGE BUNS (RUNZAS OR BIEROCKS)

Steps:

• Preheat oven to 350 degrees.
• In 10 inch skillet, brown beef over medium heat.
• Drain fat and add cabbage, onions, parsley, garlic, salt and pepper.
• Cook until cabbage is crisp/tender (5 minutes).
• Add cheese and ketchup.
• Remove from heat and set aside to cool.
• Divide each bread loaf into 4 equal pieces.
• Roll dough out on lightly floured surface into a 6 inch circle.
• Place 1/2 C of beef mixture into center of each circle.
• Pinch the edges of the dough together to enclose beef and form into bun shape.
• Seam side down, place filled bun on greased cookie sheet.
• In small bowl, mix egg and milk.
• Brush top of bun with egg mixture.
• Sprinkle top with a bit of kosher salt and cracked pepper if desired.
• Bake for 25-30 minutes or until browned.
• Serve with ketchup, mustard, barbecue sauce and relish if desired.
• TIP-buns can be frozen after cooking.
• To prepare frozen buns, remove from freezer-wrap in foil and place on cookie sheet and bake at 350 degrees for 55-60 minutes or until heated through.

SPICY CABBAGE RELISH

Steps:

• Place butter or margarine in glass 2 quart casserole. Place in micro and cook on high until melted, about 45 seconds.
• Add remaining ingredients to butter and mix well. Cover and microwave on high 7 to 9 minutes, stirring after 4 minutes. Serve hot over veggie dogs. Refrigerate leftovers and use hot or cold.

GROUND BEEF AND CABBAGE

Steps:

• Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.

GROUND BEEF AND CHOPPED CABBAGE

Steps:

• Heat olive oil in a large heavy pot or a 6-quart Dutch oven over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes.
• Break ground beef into small chunks and add to the pot; cook and stir, continuing to break the beef into smaller pieces, until the beef is completely browned, 5 to 7 minutes.
• Season beef mixture with garlic powder, red pepper flakes, Italian seasoning, and a dash of salt. Stir cabbage, diced tomatoes, and tomato sauce with the beef mixture; bring to a boil, reduce heat to low, and cook mixture at a simmer until cabbage is fork-tender, about 25 minutes. Season with salt and pepper.

HOT DOG RELISH

Steps:

• In a food processor or blender, add all prepared vegetables. You want your vegetables to be very fine.
• In a large stainless steel bowl sprinkle salt over vegetables, top with water, let soak for 4 hours.
• Drain well, using a large strainer and the back of a large spoon, press out as much liquid as possible.
• Transfer to large stainless steel pot.
• In bowl mix together dry mustard, flour, celery seed, sugar, turmeric, mustard seed and vinegar, mix well. Add to vegetables.
• Cook on medium heat, stirring often, for 15 minutes.
• Process pints.

CABBAGE HAMBURGER RELISH

Steps:

• Cut cabbage in half and core. Shredded cabbage, carrots and bell pepper to size of grain of rice. Best thing to do this with is food processor.
• Mix Cabbage, carrots, bell pepper & horseradish with mayonnaise.
• Add vinegar and continue to stir until blended.
• Add salt, black pepper, & sugar. stir until blended. Seal in lidded containers...quart jars with lid is ideal for this. Refrigerate till well chilled. Stir before serving. This is good on grilled hamburgers and hot dogs.