SPICY CABBAGE RELISH
Make and share this Spicy Cabbage Relish recipe from Food.com.
Provided by Dancer
Categories Greens
Time 25m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Place butter or margarine in glass 2 quart casserole. Place in micro and cook on high until melted, about 45 seconds.
- Add remaining ingredients to butter and mix well. Cover and microwave on high 7 to 9 minutes, stirring after 4 minutes. Serve hot over veggie dogs. Refrigerate leftovers and use hot or cold.
CABBAGE RELISH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Cabbage Recipes
Yield Makes about 2 pints
Number Of Ingredients 12
Steps:
- In a nonreactive container, combine 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 wire rack to room temperature. Cover, and refrigerate for up to 2 weeks.
SWEET-HOT CABBAGE RELISH
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft but not brown, about 5 minutes. Add the cabbage, cider, vinegar, sugar, and pepper to taste. Cover and simmer until the cabbage is tender, about 20 minutes.
- Mix in the jicama, beet horseradish and dill; season with salt and pepper. Cool to room temperature. Serve with grilled sausage (left).
MOTHER'S CABBAGE RELISH
This is one of my mother's favorite recipes. It could be served with any type of meal, but we like to have it with pork and barbecue. The use of a food processor will make preparation easy in shredding the cabbage.
Provided by Lee Lee
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first four ingredients in saucepan, boil 1 minute.
- Pour hot mixture over slaw.
- Chill.
- In a covered dish relish will keep for up to one week.
Nutrition Facts : Calories 283.8, Fat 0.6, SaturatedFat 0.1, Sodium 45.8, Carbohydrate 68, Fiber 6.3, Sugar 60.3, Protein 4
RUMMAGE RELISH
This recipe has a mixture of red and green tomatoes plus a few other vegetables to make a zesty relish that tastes great on sandwiches.
Provided by TAZZIEBP
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 13h25m
Yield 8
Number Of Ingredients 16
Steps:
- In a large bowl, combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper. Mix with the salt and let stand for 12 to 14 hours in a cool place, if not the refrigerator. Drain and rinse thoroughly.
- Prepare 8 pint jars with lids and rings by sterilizing and keeping hot. Set aside.
- In a large pot, combine the brown sugar, celery seed, cinnamon, mustard seed, ginger, garlic, cloves and vinegar. Bring to a boil, stirring to dissolve sugar. Simmer for 10 minutes. Add vegetables, and simmer for another 30 minutes.
- Bring vegetables to a boil from a simmer and ladle into hot jars, leaving 1/4 inch headspace. Secure lids and rings. Process in a boiling water canner for 15 minutes. Cool to room temperature and refrigerate any jars that fail to seal properly.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 95.6 g, Fat 1.4 g, Fiber 6.6 g, Protein 5.3 g, SaturatedFat 0.2 g, Sodium 61.9 mg, Sugar 85 g
PICKLED CABBAGE AND PEPPERS
This relish from "The Joy of Pickling" has replaced sauerkraut in our house. Sour, sweet, and spicy, it's great for topping hot dogs or as a side with sausage. Serve hot or cold. Editted to add: Feel free to substitute other commercial vinegars. I often use white vinegar or apple cider vinegar, as white wine vinegar can be a bit expensive.
Provided by dianegrapegrower
Categories Vegetable
Time 40m
Yield 4 pints
Number Of Ingredients 8
Steps:
- In a large bowl or cork, toss the cabbage and peppers with the salt. Cover and let stand in a cool place for 8-12 hours.
- In a non-reactive saucepan, combine the sugar and vinegar. Bring to a boil, then let it cool.
- Rinse the cabbage, and drain it well. Toss with the pepper flakes, mustard seeds and garlic. Pack the vegetable mixture firmly into pint mason jars. (the recipe as written generally makes about 4 pints. If you find you need more jars, you may not have packed firmly enough - and you'll need more vinegar mixture as a result.) Pour the vinegar mixture over the vegetables. Close the jars with hot two-piece caps.
- Process the jars for 20 minutes in a boiling water bath. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the cabbage.
BEET RELISH-CANNING RECIPE
Make and share this Beet Relish-Canning Recipe recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 1h10m
Yield 10 half pints
Number Of Ingredients 8
Steps:
- In a large non reactive saucepot combine all ingredients.
- Bring to a boil then reduce to a simmer-stir well.
- Simmer for 10 minutes.
- Pack hot relish into hot sterile jars.
- Leave 1/4 inch headspace.
- Remove air bubbles.
- Wipe rims and adjust two piece caps.
- Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.
- If your elevation is higher than 1000 feet consult the altitude chart posted in the Canning Forum.
RED PEPPER AND CABBAGE PICKLE
My grandmother always made this to eat as a side salad with sandwiches or cold meat. I have seen similar recipes called Amish Pickled Coleslaw. It is a little extra work with the soaking but it is a nice change from other pickle or relish recipes. Add a jalapeno pepper to each jar if you like heat.
Provided by the4taals
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 10h15m
Yield 48
Number Of Ingredients 11
Steps:
- Place cabbage in a large non-reactive bowl or plastic food-safe bucket. Sprinkle salt over cabbage and toss to combine. Cover with plastic wrap or a lid. Let soak in the refrigerator, 8 hours to overnight.
- Squeeze out liquid from the cabbage; drain.
- Combine water, vinegar, sugar, oil, turmeric, celery seed, and mustard seeds in a large pot; bring to a boil. Stir in drained cabbage, onions, and red pepper. Bring back up to a boil. Reduce heat and simmer until onions are very tender, about 45 minutes.
- Sterilize 6 quart jars and lids in boiling water for 5 minutes. Pack cabbage mixture into hot, sterilized jars, filling to within 1 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Top with lids and screw on rings.
- Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to cover jars by 1 inch. Bring the water to a rolling boil, cover the pot, and process for 25 minutes.
- Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 15.2 g, Fat 4.9 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 448.6 mg, Sugar 10.8 g
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