“I practically had to hog tie Mom to even give me the ingredients. Most of it is to taste, but the recipe I came up with turned out pretty good. The orginal recipe belonged to Helen Julis Court who had a Czechoslovakian heritage. This version is from the kitchen of Sandy Court Sparks, Ottumwa IA.”
READY IN:
6hrs 15mins
SERVES:
8
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut up cabbage and put in pan. Sprinkle with caraway seed and salt. Cover with water. Cook down on medium low heat for 6-8 hours.
  2. Drain off liquid.
  3. Before you serve add 1/2 Cup sugar, 1/2 Cup vinegar and broth.
  4. Season more to taste with sugar and vinegar.

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