Sweet Pickled Yum Yum Cabbage
Recipe: #20277
July 21, 2015
Categories: Side Dishes, Cabbage, Native American, Canning/Preserving, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, Halloween, Hanukkah, July 4th, Kwanzaa, Labor Day, Mothers Day, New Years, Passover, Picnic, Potluck, Romantic Dinner, St Patricks Day Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Marinate, Gluten-Free, Heart Healthy, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Kid's Lunches, Vegetarian Dinner, 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."
Original is 12 servings
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 by Step Method
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
No special items needed.
3 Reviews
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