Mix the shredded cabbage with the salt in a large ceramic bowl.Place a weighted plate on the top of the cabbage, pressing it down,and leave for 24 hours.
Drain,.
Fill canning jars with red cabbage, boil the vinegar and pickling spices and pour over the cabbage.
Seal jars for 10 mins in hot water bath.
Ready to eat after 6 days.
Shred red cabbage.
Sprinkle with a little salt and place in bowl.
Combine vinegar, water and sugar in pan and bring to boil. Pour hot liquid over cabbage and refrigerate at least 24 hours. Will keep in the refrigerator at least 2 weeks.
arge stainless steel pot layer cabbage and 1/3 cup salt
Core cabbage; discard any coarse leaves.
or 2 mins. Add the cabbage, undrained, and simmer for 25
Remove and discard wilted outer leave.
Rinse and remove core.
Shred cabbage in large pot.
Melt margarine over medium heat.
Gradually add cabbage and saute.
Add vinegar, sugar and red currant jelly.
Reduce heat to simmer.
Cover and cook 3-4 hours, stirring occasionally.
Taste cabbage halfway through cooking, adding more vinegar or sugar if desired.
Can be kept in fridge 1 month or frozen.
For the pickled red onions, place sliced onion in a small heatproof bowl. Bring vinegar and sugar to a boil then pour over onion. Let cool.
Oil a grill plate and place over medium-high heat. Working in batches, grill cheese until browned.
Arrange cheese and watermelon on a serving platter and sprinkle with olives and mint. Arrange pickled onions over top. Season to taste.
Spread the mayo lightly across the spinach tortilla.
Layer the slices of Dietz & Watson Originals Oven Roasted Turkey, Dietz & Watson Colby Jack Cheese, and avocado on the tortilla, then add the cup of vinegar pickled red cabbage and spring mix.
Wrap up the tortilla and cut it in half.
HEIRLOOM DIRECTIONS: Sprinkle cabbage generously with salt.
Set
Slice thinly the red cabbage and place water (I used
NOTE: IF HALVING THE RECIPE, THE PROPER AMOUNTS OF SUGAR
Cut cabbage in fourths and discard center stalk.
Shred cabbage finely.
Layer in a colander with salt and let stand overnight.
Put the cabbage into a large bowl and toss in the sliced onion, green pepper and poppy seeds. Season to taste then mix in the oil.
Cut the cheese into small cubes and mix lightly in the bowl.
Line a platter with salad leaves and pile on the cabbage salad. Add croutons if desired.
Place cabbage, apple, vinegar, cranberry and salt in a pot; simmer under lid for 1 hour.
Remove the lid and cook for another 10 min to let some of the moisture steam off
Remove from heat and if needed strain lightly, you will need to have a bit of moisture left but the cabbage should not be swimming in it.
Add sugar until desired tartness is achieved.
he mahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa
0 mins.
For the cabbage, peel the oranges and remove
aute the sliced onion and red cabbage. Add the sugar and bay
br>Meanwhile, to make the red cabbage coleslaw, whisk sour cream, lemon
Season to taste. Mix the cabbage, walnuts and orange segments. Slice
hour.
Mix the cabbage with a large pinch of