cateory: seasonal
Cabbage Relish
Reviews: 198
Ingredients:
- 1 bay leaf
- 1 cup light brown sugar, firmly packed
- 1 one-inch-long cinnamon stick
- 1 small white cabbage, cored and finely shredded (about 7 cups)
- 1 tsp. whole allspice
- 1-1/2 tsp. whole black peppercorns
- 1-1/4 cups apple-cider vinegar
- 1/2 tsp. whole cardamom pods
- 1/4 star anise
- 2 medium red peppers, seeded and cut into 1/4-inch dice
- 2 medium yellow onions, peeled and cut into 1/4-inch dice
- 2 Tbsp. coarse salt.
How to make
Cabbage Relish
Cabbage Relish
- 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
- Enjoy Cabbage Relish!
Comments for
Cabbage Relish
Cabbage Relish
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