Pickled Mustard Cabbage Recipes

PICKLED CABBAGE

My mother picked up this recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

Pickled Cabbage image

Steps:

In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts :

Ingredients

2-1/2 cups shredded cabbage
1/2 medium green pepper, diced
1 celery rib, diced
3/4 cup sugar
1/2 cup vinegar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper

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

Pickled Cabbage image

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

Ingredients

½ medium head cabbage, shredded
2 tablespoons salt
2 cups white vinegar
¼ cup white sugar

PICKLED DUCK WITH MUSTARD SAUCE AND RED CABBAGE

Provided by Marian Burros

Categories dinner, main course

Time 1h30m

Yield 10 servings

Number Of Ingredients 9

Pickled Duck With Mustard Sauce and Red Cabbage image

Steps:

Marinate ducks overnight in mixture of water, salt and sugar. Before cooking, drain and wash. Fill cavities with parsley and bay leaves. Season with pepper. Place in large roasting pan and roast at 450 degrees for 15 minutes.
Add stock to depth of one-quarter inch; lift ducks so stock can run underneath. Continue cooking 30 to 35 minutes, adding stock if necessary. Cool 15 minutes.
Slice breasts and thighs thinly so that there are a total of 20 slices. Reserve remaining duck for other uses.
To reheat, wrap stacked slices of duck in foil and place in warm oven for 20 minutes.
Serve with mustard sauce and red cabbage, and garnish with kale and gooseberries.

Ingredients

2 ducks, 4 1/2 to 5 pounds each
2/3 cups water
1 1/3 cups salt plus 1 1/2 tablespoons
2 cups sugar
2 large bunches parsley
2 bay leaves
Pepper to taste
2 cups chicken stock
Kale and gooseberries for garnish

PICKLED RED CABBAGE

Raw cider vinegar is unheated and unpasteurized. Look for it at health-food stores.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 1h15m

Yield Makes 2 2/3 cups

Number Of Ingredients 3

Pickled Red Cabbage image

Steps:

Finely slice red cabbage, preferably with a mandoline. Place cabbage in a bowl, and add salt and vinegar. Using your hands to mix thoroughly, squeeze cabbage until it begins to wilt and get juicy. Let stand for 30 minutes. Adjust seasonings to taste. Add a little extra salt and vinegar if you are planning on serving the cabbage the following day, since the flavor fades as it marinates.

Ingredients

1/2 medium head red cabbage (1 pound)
3/4 teaspoon sea salt
3 tablespoons raw cider vinegar

PICKLED RED CABBAGE

A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift

Provided by Sarah Cook

Categories Condiment, Snack

Time 30m

Yield Makes 1kg

Number Of Ingredients 8

Pickled red cabbage image

Steps:

Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.

Nutrition Facts : Calories 66 calories, Fat 0.3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 0.4 grams fiber, Protein 0.4 grams protein, Sodium 0.7 milligram of sodium

Ingredients

500g red cabbage, finely shredded
140g coarse sea salt
500ml cider vinegar
200ml red wine
400g granulated sugar
2 tsp black peppercorn
6 bay leaves
2tbsp yellow mustard seed

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Mix 1 cup of pickling/canning salt with 8 cups of cold water (double this as needed if doing a larger batch of pickles). Pour over top of cucumbers and onions, add more cold water if necessary to cover the tops of the cucumbers. Use a clean plate and place on top of the cucumbers to keep them under the surface of the ice salt water.
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Pickled Mustard Cabbage Recipes

PICKLED CABBAGE

My mother picked up this recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!

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.

PICKLED DUCK WITH MUSTARD SAUCE AND RED CABBAGE

PICKLED RED CABBAGE

Raw cider vinegar is unheated and unpasteurized. Look for it at health-food stores.

PICKLED RED CABBAGE

A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift

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