Looking for sweet and sour red cabbage recipe

[Jiminy102]

Does anyone have a really good basic swwet and sour red cabbage recipe that would be similar to what is served at the Beer Garden in Germany in Epcot?? We love this and have ried several varieties and they are just not as good. Also has anyone ever canned this or do you know how to can this. We would like to can it for use all winter as well as for christmas gifts!!

 

[piratesmate]

I've never had it at Epcot, but we often make what we call "Pickled Cabbage." PA Dutch recipes are often very similar to German recipes. Depending on where you're from, they may be more sweet or more sour. We like out stuff more sour than people in the Lancaster Co area.

BTW - Have you tried checking out the Kool Slaii recipe from Boma? It's similar what what we make, but had mayo in it.

What we do.....basically just equal parts of sugar & vinegar to cover the cabbage...and salt, pepper & celery seed. (Ground and/or whole) Salt the sliced cabbage & let it sit for while, then drain it. We usually heat the vinegar so the sugar dissolves easily...not necessary if using Splenda or Nutrasweet. Pour vinegar mixture over cabbage.

The original recipe ...
Pickled Red Cabbage
Shred red cabbage rather fine & sprinkle generously with salt. Set aside ina cool place to stand for 30 hours. Drain all moisture & place in the sun for several hours. Use sufficient veingar to cover the cabbage, adding 1 cup sugar to every gallon of vinegar & a small quantity of celery seed, pepper, mace, allspice & cinnamon. Boil this together for 7 min & pour over cabbage. Put in stone jars, cover & store in a cool place.

For canning instructions....from the Ball Blue Book:
Spiced Red Cabbage
6 c red cabbage
salt
2 qt white vinegar
1 c brown sugar
1/2 c white mustard seed
for Spice Bag
1 oz whole cloves
1 oz mace
1 oz allspice
1 oz peppercorns
1 oz celery seed
1 stick cinnamon
Trim off outer leaves, core & shred cabbage. Place in a bowl, generously salting each layer. Cover & stand in cool place for 24 hrs. Drain thoroughly & place cabbage in sun 2-3 hrs or drain in a bag 6 hrs. The cabbage should be dry. Pack into hot, sterilized jars.

Put the remaining ingredients into a kettle, bring to a boil & boil 5 min. When cool, remove the spice bag & pour liquid over cabbage. If more liquid is needed, add vinegar after dividing boiled liquid evenly between the jars, leaving 1/4" head space. Cover & process pints 15 min or quarts 20 min in a boiling water bath canner. Yield: abt 8 - 10 pints

 

[mtblujeans]

My ex-MIL used to make blaukraut that sounds very similar to Piratesmate's Spiced Red Cabbage but hers had apple cooked in it. It was my favorite dish of all the German food she cooked! I am still looking around my kitchen to see if I have the recipe after all these years. If I find it, I'll post. But the one above is very close.

Edited to add: This one seems very close but she put the spices in a bag to simmer, as Piratesmate mentioned, and then discarded the bag when it was ready to eat.

http://sidedish.allrecipes.com/az/RdCbbg.asp