Red Cabbage for Canning
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 2 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 kg red cabbage
- 3 tablespoon, leveled salt
- 2 apples, sweetish
- 500 ml vinegar
- 500 ml apple juice
- ml 1,000 water
- 300 g suar
- some bay leaves
- some carnation
- some juniper berries
- some pepper
Print Recipe
Pin Recipe Instructions
- Grate the red cabbage and cut the apples into small pieces.
- Add salt and spices and mix everything together.
- Mix the vinegar, sugar, apple juice and water.
- Pour red cabbage up to 3/4 of a preserving jar and fill up to the brim with the vinegar infusion.
- Cook for 1.5 hours at 95 ° degrees in a saucepan or 80 minutes in the oven.
- Makes about 12 glasses.
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