Red cabbage is a vegetable rich in vitamins. It can be used in many ways in the kitchen and does not necessarily have to be served as a side dish with the goose. Red cabbage is easy to preserve, so you can always have a few jars on hand.
How do I can my own red cabbage?
To successfully preserve red cabbage, you need solid red cabbage heads, apples, onions, lard, red wine, water, vinegar, sugar, s alt, bay leaves, cloves and allspice seeds. The prepared red cabbage is cooked with the ingredients and placed in sterilized jars before being boiled at 90 degrees for 30 minutes.
Waking red cabbage
When processing red cabbage, you should definitely wear rubber or disposable gloves and a kitchen apron. The blue dye in vegetables is difficult to remove from skin and clothing.
When shopping, choose well-closed and firm heads
For 1 kg of vegetables, add one to two apples, 1 onion, 1 tbsp lard, 1/4 l red wine, 1/4 l water, a little vinegar, sugar, s alt, bay leaf, cloves and allspice seeds. However, the strong spices should not be put in the jar, as they will season the red cabbage strongly during storage.
- Remove the first layer of leaves from the cabbage.
- Quart the head and remove the white stalk.
- Cut the quarters into thin strips with a sharp knife or use a slicer.
- Wash the cabbage in cold water.
- Peel and dice apples and onions.
- Heat the fat in a large pot.
- Add the onions, then the cabbage, apples and spices.
- Cook the cabbage, adding the liquids, until tender. Season the red cabbage well. Make sure that there is enough liquid in the cabbage, as this is needed when cooking.
- During the cooking time, sterilize the mason jars in boiling water or in the oven at 100 degrees for 10 minutes.
- As soon as the red cabbage is cooked, add it hot to the jars. The herb should be covered with liquid.
- Close the jars and cook at around 90 degrees for half an hour.
Use either an automatic canner/alarm kettle or your oven.
Pour enough water into the kettle so that half of the glasses are in it. In the oven, use the drip pan and pour about 2 cm of water here. After the cooking time, the glasses remain in the switched off oven/kettle and then cool completely under a cloth on the worktop.
