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Cabbage Relish

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  • 4 lb Cabbage
  • 4 lg Onions
  • 1 1/2 lg Bell peppers
  • 1 1/2 lg Red peppers
  • 2/3 c Kosher salt
  • 2 c Sugar
  • 2 c White vinegar
  • 1 ts Pickling spice
  • 1/2 ts Celery seed


Recipe By: Elizabeth Powell
Remove outer leaves from cabbage and cut out core. Cut into quarters. Peel and quarter onions. Cut peppers in half and remove seeds. In a food processor fitted with metal blade, shred cabbage, chop peppers, and chop onions, in batches, removing each vegetable to a large ceramic bowl as it is done. Stir all vegetables together. Stir in salt. Add ice water to cover. Cover bowl with plastic wrap and let stand overnight.
Combine sugar, vinegar, and spices in a medium saucepan and bring to a boil. Drain vegetables in colander. Pack vegetables in sterile pint jars, pour vinegar mixture to fill jars. Seal and process in boiling water bath for 10 minutes.
Posted to CHILE-HEADS DIGEST V3 #075
Date: Thu, 15 Aug 1996 23:55:38 -0400
From: (The Meades)
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,