Pennsylvania Dutch Pickled Cabbage Food
PENNSYLVANIA DUTCH PICKLED CABBAGE
Provided by thechef59
Time 3h
Yield 12
Number Of Ingredients 7
Steps:
- In large bowl, grate cabbage on medium grater. Grate carrot on fine grater and dice celery and pepper. Add to cabbage and carrots. Add sugar and salt and mix until it forms juice. Add vinegar and mix well. Refrigerate.
PICKLED CABBAGE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut the top off Chinese cabbage and reserve for another use. Trim the base of the cabbage, discard, and then cut the remaining cabbage into 2-inch slices. Place cabbage slices in a bowl and add garlic, chilies, sugar and salt. Stir to combine. Spoon or pour into a jar and seal. Let sit in the refrigerator for 3 days.
PICKLED CABBAGE
This is a sort of pickled cabbage that makes a great, sharp, appetizer. Or it can also be added into other recipes. There is no need to cook the cabbage, but instead just place it in the fridge. It will keep in the fridge for a week or so.
Provided by SCGOATS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled Pickled Vegetable Recipes
Time P1DT30m
Yield 4
Number Of Ingredients 4
Steps:
- Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
- Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 19.1 g, Fat 0.1 g, Fiber 2.8 g, Protein 1.5 g, Sodium 3508.7 mg, Sugar 16.1 g
PENNSYLVANIA DUTCH HAM & CABBAGE SOUP
Make and share this Pennsylvania Dutch Ham & Cabbage Soup recipe from Food.com.
Provided by luv2makesoup
Categories Potato
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Boil ham shanks for 3 hours in large pot.
- Remove ham shanks and set aside to cool.
- Cut potatoes into quarters, with or without skin, and add to broth.
- Quarter the head of cabbage and wash. Add to pot and bring to boil.
- Clean the cooled ham shanks, removing the meat from the bone and add to the pot.
- Boil another 1/2 hour and let cool for 1/2 hour.
- Serve. Vinegar can be added if preferred. I never add salt because the ham adds enough.
Nutrition Facts : Calories 118, Fat 0.3, SaturatedFat 0.1, Sodium 265.6, Carbohydrate 27.4, Fiber 4.9, Sugar 5, Protein 3.6
CHOW CHOW PENNSYLVANIA DUTCH
The Pennsylvania Dutch are famous for their pickles, relishes and condiments, often served as part of the traditional 'sweets and sours' with a large meal. Chow-Chow, in my recollection, has always been one of the favorites. It is made up of a variety of vegetables that are in season near the end of the summer. I remember a church in Dryville, PA, used to make batches of chow-chow to sell for a fund-raiser. This is my grandmother's recipe. It is, without a doubt, the best chow-chow I have ever eaten. I have only tasted one store-bought variety that came close, and it was purchased at a farmers' market in Asheville, NC. The difference is primarily in the combination and size of the vegetables. In this recipe, the vegetables are cut into small pieces whereas, in most other varieties, they are processed or shredded. It takes some effort, but will reap the rewards for months. ................................................................................................................. From Wikipedia, the free encyclopedia, this article is about the relish. Chow-chow (chowchow, chow chow) is a Nova Scotian and American pickled relish made from a combination of vegetables. Mainly green tomato, cabbage, chayote, red tomatoes, onions, carrots, beans, asparagus, cauliflower and peas are used. These ingredients are pickled in a canning jar and served cold. Chow-chow is regionally associated with the Southern United States, Pennsylvania, New Mexico, the Appalachian Mountains, and soul food. The recipes vary greatly; some varieties are sweeter than others. Chow-chow found its way to the Southern United States during the expulsion of the Acadian people from Nova Scotia and their settlement in Louisiana. It is eaten by itself or as a condiment on fish cakes, mashed potatoes, biscuits and gravy, pinto beans, hot dogs, hamburgers and other foods. The term "chow-chow" is reportedly based on the French word chou for cabbage. Food historian Luis W. Fernandez claims a connection with Chinese cuisine as an origin. A further possible source of the name is the ingredient chayote, which is itself known as chow chow in India.
Provided by MadCity Dale
Categories Vegetable
Time 3h
Yield 16 pints
Number Of Ingredients 14
Steps:
- Combine vinegar, sugar and salt in large stockpot or kettle large enough to hold all ingredients. Bring to a boil, being certain sugar and salt are completely dissolved. Add the cooked beans, vegetables, canned onions and gherkins. Bring back to boil, then reduce heat and keep at a simmer. Place in hot sterilized jars, leaving 1/2-inch head space, and process in a boiling water canner for 10 minutes at an altitude up to 1,000 feet, 15 minutes at 1,000 to 6,000 feet. (Processing times are based on guidelines provided by the USDA National Food Safety Database.).
- Notes: Recipe can be made in smaller amounts and, rather than processing, kept in the refrigerator for up to two months.
- RATATOUILLE VERSION; diced eggplant, diced zucchini, tomatoes, tomato paste, onion, garlic, peppers, oregano, basil, wine, prepare, add to large pot and simmer until veggies done (fork test). Recipe ingredients from a shopper at Monroe Street Farmers Market. Fall 2017.
Nutrition Facts : Calories 656.7, Fat 1.5, SaturatedFat 0.2, Sodium 2092.8, Carbohydrate 137.9, Fiber 18.6, Sugar 87.8, Protein 18
SWEET-AND-SOUR RED CABBAGE
Categories Onion Vegetable Side Sauté Vegetarian Low Sodium Vinegar Fall Winter Cabbage Dill Caraway Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Melt butter in large pot over medium heat. Add onion and caraway. Cover; cook 3 minutes. Add cabbage. Cover; cook until cabbage begins to soften, stirring occasionally, about 6 minutes. Add vinegar and sugar; cook until cabbage is crisp-tender, stirring often, about 4 minutes longer. Add dill. Season with salt and pepper.
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- Cut the cabbage into 4 quarters, remove the core from each quarter. Grate by hand on the coarse holes of a hand grater OR cut the quarters in pieces that will fit the feed tube on your food processor. With a shredding blade, process the cabbage until completed.
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