This classic German Style red cabbage has that sweet and sour with a hint of spice flavor! This is the prefect side dish to just about anything! Make some today, have it on your shelf and ready when you need it.
Ingredients and Variations
Ingredients: Red cabbage, Sweet onion, Gala Apples, white vinegar, sugar,, canning salt, filtered water, ground cloves and ground allspice.
Variations: Change up the spice if you like or leave it out, Apple Cider vinegar can be used in place of white, a sugar substitute suitable for canning can replace sugar if desired, Any onion you like can be used. Kosher or sea salt can be used in place of canning salt if desired.
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
German Style Red Cabbage (Canning recipe)
4
servings30
minutes40
minutesIngredients
- Slaw
1 head red/ purple cabbage (about 2lbs), sliced 1/4 inch thick
2 medium sweet onions, sliced
2 Apples, sliced thin,
2 tbsp canning salt
1 tsp ground cloves
1 tsp ground allspice
- Brine
5 cups white vinegar
1 1/2 cups filtered water
1 cup brown sugar
2 tsp canning salt
Directions
- Shred cabbage, place in large bowl with sliced onions and apples and sprinkle with 3 tablespoons of salt, work it in with your hands, cover and let set overnight. The next day strain and rinse the cabbage mix well.
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare canner filling with water, bring to a simmer with jars in it.
- Brine: In a large pot bring water, vinegar and salt to a boil, turn down heat, cover and simmer for 10 minutes.
- Pack cabbage mix into jars leaving 1/2-inch headspace. sprinkle 1/8 teaspoon ground cloves and 1/8 teaspoon ground allspice. Ladle hot brine over cabbage, still leaving that 1/2-inch headspace. Remove air bubbles and add more brine if need to keep 1/2-inch headspace. Wipe rims and place on lids and bands to fingertip tight. Place into simmering canner immediately.
- To use: pour contents of jar into a pan with a tablespoon of melted bacon grease, cook until heated through and brine is reduced down to a few tablespoons, add more sugar if desired. Serve as a side dish with a meal.
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