Recipe Archives->Preserving->Spiced Cabbage

Spiced Cabbage

4 quarts shredded cabbage
1/2 cup coarse salt
1 quart cider vinegar
1 1/2 cups sugar
1 Tbs. mustard seed
1 Tbs. ground fresh horseradish
1 tsp. whole cloves
4 cinnamon sticks, broken

Layer the cabbage and salt in a crock overnight. Next day press
out all of the juice and rinse.

In a saucepan boil vinegar with sugar, mustard seed, and horseradish.
Put the spices in a cheesecloth bag and add to pot. Simmer 15
minutes.  Pack the cabbage into hot, sterilized pint jars and fill
with spiced vinegar. Seal and process for 20 minutes. (makes 4
pints)

Printable version: spiced-cabbage.txt.