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Cabbage Relish #7

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  • 1 1/2 lb White cabbage; cored, and
  • Finely shredded -; (abt 7 cups)
  • 2 md Red peppers; cut in 1/4" dice
  • 2 md Peeled yellow onions; cut in 1/4" dice
  • 2 tb Coarse salt
  • 1 1/2 ts Whole black peppercorns
  • 1 ts Whole allspice
  • 1 Bay leaf
  • 1 Cinnamon stick -; (1")
  • 1/2 ts Whole cardamom pods
  • 1/4 Star anise
  • 1 1/4 c Apple-cider vinegar
  • 1 c Light brown sugar -; (firmly packed)


In a nonreactive container, combine the cabbage, peppers, and onions. Sprinkle with salt and toss to combine. Cover and refrigerate overnight. Remove cabbage mixture from refrigerator and drain, discarding liquid. Rinse cabbage mixture with cold water and drain again. Transfer cabbage to a large saucepan. Place spices (allspice, bay leaf, cinnamon stick, cardamom pods, and star anise) in a square of cheesecloth and tie with kitchen twine. Add sachet to cabbage mixture. Combine vinegar and sugar in a liquid-measuring cup. Pour over cabbage mixture and stir to combine. Bring to a boil. Reduce heat to simmer, and cook, stirring occasionally, for 20 minutes. Remove and discard sachet. Ladle relish into jars. Cool on a rack to room temperature. Cover, and refrigerate for up to 2 weeks. Makes about 2 pints.
Source: "Martha Stewart Living - (" S(Formatted for MC5): "by Lynn Thomas -" Yield: "2 pints"
Per serving: 93 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 11289mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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