Pickled Red Cabbage
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Shred red cabbage, not too fine, and sprinkle liberally with salt.
- Stand in a cool place 24 hours.
- Then press all moisture from the cabbage, having it as dry as possible;
- stand the earthen bowl containing the cabbage in the sun for a couple of hours.
- Take a sufficient quantity of vinegar to cover the cabbage.
- A little water may be added to the vinegar if too sour.
- Add 1 cup sugar to a gallon of vinegar and a small quantity of celery seed, pepper, mace, allspice and cinnamon.
- Boil all about five minutes and pour at once over the cabbage.
- The hot vinegar will restore the bright red color to the cabbage.
- Keep in stone jar.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl