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.
IRISH RED CABBAGE AND APPLES
Make and share this Irish Red Cabbage and Apples recipe from Food.com.
Provided by GingerlyJ
Categories Apple
Time 6h10m
Yield 1 crock, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- combine cabbage, apples, sugar, red wine and cloves in a slow cooker.
- cover and cook on high six hours.
- sprinkle with bacon.
Nutrition Facts : Calories 432.4, Fat 16.8, SaturatedFat 5.5, Cholesterol 24.5, Sodium 343.6, Carbohydrate 67.5, Fiber 6.4, Sugar 57, Protein 6.6
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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