Cabbage Relish Recipes

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CABBAGE RELISH



Cabbage Relish image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Cabbage Recipes

Yield Makes about 2 pints

Number Of Ingredients 12

1 small white cabbage (about 1 1/2 pounds), cored and finely shredded (about 7 cups)
2 medium red peppers, seeded and cut into 1/4-inch dice
2 medium yellow onions, peeled and cut into 1/4-inch dice
2 tablespoons coarse salt
1 1/2 teaspoons whole black peppercorns
1 teaspoon whole allspice
1 bay leaf
1 one-inch cinnamon stick
1/2 teaspoon whole cardamom pods
1/4 star anise
1 1/4 cups apple-cider vinegar
1 cup light-brown sugar, firmly packed

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.

SWEET-HOT CABBAGE RELISH



Sweet-Hot Cabbage Relish image

Provided by Duff Goldman

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

2 teaspoons vegetable oil
1/2 small red onion, thinly sliced
1 large clove garlic, smashed
Kosher salt
1/4 head red cabbage, thinly sliced
1/2 cup apple cider
2 tablespoons apple cider vinegar
1 teaspoon sugar
Freshly ground pepper
1/4 small jicama, peeled and grated
2 tablespoons beet horseradish, drained
2 tablespoons chopped fresh dill

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft but not brown, about 5 minutes. Add the cabbage, cider, vinegar, sugar, and pepper to taste. Cover and simmer until the cabbage is tender, about 20 minutes.
  • Mix in the jicama, beet horseradish and dill; season with salt and pepper. Cool to room temperature. Serve with grilled sausage (left).

MOTHER'S CABBAGE RELISH



Mother's Cabbage Relish image

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

1 cup sugar
1 cup white vinegar
1 teaspoon dry mustard
1 teaspoon turmeric
1 head cabbage, chopped fine
1 medium green pepper, chopped
1 medium onion, chopped

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

CABBAGE RELISH



Cabbage Relish image

Make and share this Cabbage Relish recipe from Food.com.

Provided by dicentra

Categories     Low Protein

Time 10m

Yield 3 cups

Number Of Ingredients 5

3 tablespoons lime juice
2 teaspoons olive oil
1 teaspoon hot pepper flakes
2 cups finely shredded green cabbage
1 cup finely shredded red cabbage

Steps:

  • In small bowl, combine lime juice, oil and hot pepper flakes. Whisk until well blended.
  • In large bowl, combine cabbage. Add dressing mixture and toss until well coated.

Nutrition Facts : Calories 50, Fat 3.1, SaturatedFat 0.4, Sodium 15.3, Carbohydrate 5.9, Fiber 1.8, Sugar 2.8, Protein 1

GUATEMALAN RED CABBAGE RELISH



Guatemalan Red Cabbage Relish image

This recipe is courtesy of Maricel Presilla and should be served with her Slab Bacon in Hot Pepper-Brown Loaf Sugar Adobo recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Cabbage Recipes     Red Cabbage Recipes

Yield About 7 cups

Number Of Ingredients 15

1 medium red cabbage, cored and finely shredded
1 large carrot, peeled and finely shredded
1 1/2 jalapenos, stemmed, seeded, and minced
1 large red onion, cut lengthwise and thinly sliced
2 bay leaves
1/4 cup beet juice (optional)
1/4 cup lime juice
1 cup red-wine vinegar
1 cup extra-virgin olive oil
Grated zest of one bitter or regular orange, preferably Seville
1/4 cup finely chopped cilantro
1/8 teaspoon ground allspice (optional)
1 tablespoon cumin seed, toasted (optional)
1/4 cup plus 1 tablespoon dark Muscavado (optional)
Coarse salt and freshly ground pepper

Steps:

  • Bring a large pot of salted water to a rolling boil over high heat. Add cabbage and let cook for 2 minutes. Drain well and let cool completely.
  • Transfer cooled cabbage to a large bowl. Add carrot, chile, onion, and bay leaves; set aside. In another small bowl, whisk together beet juice, lime juice, vinegar, olive oil, orange zest, cilantro, allspice, cumin, and Muscavado, if using; season with 2 teaspoons salt and 1 teaspoon pepper. Add to cabbage mixture and toss until well combined. Season with salt and pepper. Keep tightly covered, refrigerated, for up to 3 days.

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