Red cabbage is a typical accompaniment to numerous dishes in winter. However, a whole head is usually far too big to be consumed immediately. Since homemade red cabbage tastes incomparably delicious, it is worth preparing and preserving the vegetables in advance.

Boiled red cabbage is delicious and healthy

Ingredients for 12 glasses

  • 4 kg red cabbage, cleaned and weighed
  • 200 grams of sugar
  • 100 grams of salt
  • 1 l currant juice
  • 500 ml fruit vinegar
  • 500ml of water
  • 500 ml apple juice

You also need 12 preserving jars with a capacity of 500 ml. Jars with a glass lid, rubber ring and metal clip are well suited. Alternatively, you can use twist-off lenses or lenses with metal temples.

preparation

  1. Quarter the cabbage, remove the outer leaves and cut out the stalk.
  2. Slice into fine strips.
  3. Mix the cabbage with the salt in a large bowl and knead vigorously. So much liquid should come out that the red cabbage swims in its own juice.
  4. Cover tightly with cling film and leave to rest in a dark place for at least 12 hours.
  5. The next day, mix in all the ingredients and pour into two saucepans.
  6. Bring to the boil and continue to simmer on a low flame for 40 minutes.
  7. In the meantime, sterilize the jars for 10 minutes and let them cool on a clean towel.
  8. Fill each glass with about 450 g red cabbage with as little liquid as possible. A special funnel is recommended for this. (4.85€)
  9. Finally, pour the cooking liquid into the glasses. There should be at least 2 centimeters of space at the top.

Cooking the red cabbage

  1. Clean the edge of the glass again with a clean cloth. Place the rubber ring and lid and close with the clip.
  2. Place on a wire rack in the alarm pot. Add water so that the glasses are two-thirds submerged.
  3. Wake up at 100 degrees for about thirty minutes.
  4. Take the glasses out of the pot and let them cool down.
  5. If you have used glasses with clips, these are only removed after they have completely cooled down.

Preserve the red cabbage in twist-off jars

  • Alternatively, you can put the pre-cooked red cabbage hot in sterilized screw-top jars.
  • Press down on the glass with the back of a spoon, there should be no more air spaces.
  • Top up with simmering cooking liquid.
  • Seal jars and turn upside down for 10 minutes.
  • Turn over and let cool. The lid should now curve inwards slightly.

tips

You can also freeze the cooked red cabbage. Let it cool down completely, put the vegetables in portions in freezer bags and seal them.

Category:

Vegetable garden