“Here you are a canned Eastern European recipe for you to savor. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices.”
20 cups

Ingredients Nutrition


  1. In a large stainless steel pot layer cabbage and 1/3 cup salt. Cover and let sit in a cool spot for 24 hours.
  2. After 18 hours of cabbage sitting layer onions and remaining salt in a separate glass or stainless bowl cover with cold water to cover and let sit in a cool spot.
  3. Transfer cabbage to a colander a bit at a time to drain and rinse under cold running water.
  4. OK now you can place on paper lined trays to dry for about 6 hours. Or go ahead and let sun dry for 3 hours on paper towel line trays.
  5. Prepare canners, jars and lids.
  6. Prepare the spice bag by placing in a cheese cloth place allspice, juniper, peppercorns, celery seed, bay leaves, and cinnamon pieces tie to enclose.
  7. In a large stainless steel pan combine vinegars, sugar, mustard seed, mace, and spice bag. bring to a boil stirring to dissolve sugar. Reduce heat and gentle boil for 5 minutes. Rinse onions under cold running water add apple and onions to vinegar mixture. Cook for 5 minutes.
  8. Discard spice bag.
  9. Remove onions and apples place in a very large pot or bowl with cabbage tossing to mix all together.
  10. DON`T discard the liquid. Keep it heated.
  11. Packed the mixed veggies into hot jars leaving 1/2 inch head space. Ladle hot vinegar mixture in cabbage filled jars leaving 1/2 inch head space.Remove air bubbles. Wipe rims and place lids and screw tops to finger tightness.
  12. Place jars in a canner covering with boiling water by at least 1 inch. Bring back to a boil covered for 20 minutes. Remove lid and turn off flame let sit for 5 more minutes. Remove and jars and let cool in a draft free spot to cool.
  13. Remove air bubbles.

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