Sweet Pickled Yum Yum Cabbage
Servings
Prep Time
Cook Time
Ready In
Recipe: #20277
July 21, 2015
Categories: Dinner, Lunch, Side Dishes, Vegetables, Cabbage, Native American, Add it in the lunch box, Budget-Friendly, Canning/Preserving, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, Hanukkah, July 4th, Kwanzaa, Labor Day, Ladies Luncheon, Mother's Day, New Years, Passover, Picnic, Potluck, Regional Holiday, Romantic Dinner, Rosh Hashanah, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Winter, Weeknight Meals, Marinate, Refrigerator, Stove Top, Gluten-Free, Heart Healthy, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Kid's Lunches, Spring more
"This is a recipe I have been making for ages; it is a great side to just about any meal. It is also great on burgers or hot dogs. It keeps for at least a month if kept refrigerated. This always goes over well at pot-luck dinners."
Ingredients
Nutritional
- Serving Size: 1 (90.5 g)
- Calories 90.8
- Total Fat - 4.6 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 617.9 mg
- Total Carbohydrate - 11 g
- Dietary Fiber - 1 g
- Sugars - 9 g
- Protein - 1 g
- Calcium - 28.5 mg
- Iron - 0.7 mg
- Vitamin C - 19.8 mg
- Thiamin - 0 mg
Step 1
Mix together the cabbage, onion, bell pepper and olive oil in a large non-reactive bowl with a tight fitting lid; set aside.
Step 2
Mix the remaining ingredients in a sauce pan and bring to a boil and continue to boil until sugar and salt is completely dissolved.
Step 3
Pour the hot liquid over the cabbage mixture and allow cooling to room temperature; cover with a tight fitting lid and keep refrigerated for at least 24 hours before serving.
Step 4
Enjoy!
Tips & Variations
No special items needed.
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