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
SWEET RELISH SLAW SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper and toss in the scallions then serve.
MOM'S HOMEMADE SWEET HOT DOG RELISH
Title says hot dog relish, but we use it on anything and in alot of recipes for added flavor...it's like my 'secret' weapon! Use in potato or macaroni salad dressing, ham bbqs, sloppy joes, baked beans...yummmmm, gives just that extra layer of flavor but nobody seems to be able to figure what makes it that good! We make this...
Provided by Jan W
Categories Other Sauces
Time 14h
Number Of Ingredients 14
Steps:
- 1. Wash and cut vegetables in large chunks. Old method uses a hand grinder, but I do it now in my KA food processor. Grind all ingredients and place in a large stainless steel kettle. Add 1/2 cup table salt; cover and let stand overnight. Then, rinse well in strainer/colander. Return to kettle.
- 2. Combine all syrup ingredients in glass or stainless steel bowl, then add to rinsed vegetables in kettle. Heat to almost boiling, then let simmer 3 minutes.
- 3. Wash pint jars in hot, soapy water to sterilize. Boil lids & rings in hot water. Put relish into hot sterile jars, leave about 1" headspace and wipe rims well. Place lids and rings on, making sure they are tightly sealed. Set on rack or towels, let cool. As they seal, you will hear lids popping. Store in cool place.
- 4. We always at least double this recipe, sometimes triple it if all vegetables are available. Can also put in quart jars, if desired.
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.
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.
HOT DOG RELISH
This is my mom's relish recipe. It is easy. Use it on hot dogs or in macaroni salad. Delicious! It makes approximately 9 to 12 pints.
Provided by Gloria
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 30m
Yield 100
Number Of Ingredients 11
Steps:
- Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl.
- In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine.
- Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 8.4 mg, Sugar 12.9 g
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