Oh man - there is going to be some fine eating at Chez Peppi this fall! I bet you are pooped and purple LOLOLOL!

Alexa

Ahhh, poor pooped purple peppi! But you won't be feeling so purple when your eating your cabbage this fall/winter. I've had your canned cabbage and it's darned good!

Pooped and purple, see, that's why I asked if I could use my green cabbage, I'm already burgundy from the beets. LOL

Yes, I've had that cabbage too and it's darned good, especially with a pork roast.

I still have collards and more beets, the tomatoes have late blight, they're a total loss. Oh, and I still have that green cabbage...

Annie

Take a rest, Peppi! I'm envious of your stocking up for the fall and winter.

Teresa

Sounds like a satisfying job well done. I'm not familiar with your canned cabbage. In fact, I've never heard of canning cabbage other than as sauerkraut. Is there a recipe somewhere on the forum?

Sally

Purple Peppi, We sure remember your purple cabbage! I wish I had been able to come up for the Purple Pickling and Packing Party.

Cathy

I have a Dutch recipe (on my lengthy to-try list) for a red cabbage sauerkraut with some buttermilk in the brine (lactic acid starter, in essence), black peppercorns and juniper berries.

Maybe this is the year.

I'd love to hear of any red cabbage recipes. It's not quite the season here, but I can tell by the mornings that it's coming.

Carol

How I wish you had all been here to help and taste! I revamped my recipe a bit this year and it turned out better than in past I think. I used my pressure canner to cook it first, than BWB for 25 minutes. The house still smells of kraut. Fitting for us, I guess.
Here is the recipe:

Sweet and Spiced Red Cabbage

24 to 30 cups red cabbage, sliced fine (2 mm Blade on FP)
1 cup cider vinegar
2 cups red wine vinegar
2 cups brown sugar (light)
1 cup water
1 T cinnamon
1T Allspice ground
½ tsp. mace
3 bay leaves
8 whole cloves
2 sticks cinnamon
2 T salt, kosher or canning
1 cup dry red wine

Place all in pressure cooker at 10 psi, and cook for 9 to 10 minutes after rocking. Let sit for 5 minutes and cool.

To can: place hot cabbage well packed and liquid to ¼" headspace in quarts or pints, and BWB for 25 minutes. Let sit 5 to 10 minutes and cool overnight (24 hours).

Makes 4 qts approx.

To serve, open jar, drain and heat. Check for more cinnaman. Juices could be thickened with corn starch, but I just drain it.

I did 7 canner loads to cook, so results are appoximations.

Now i have to deliver some jars to freinds that have been asking for it. For two people, 25 jars is way too much!

Annie, green cabbage with cider vinegar and spices, like a cole slaw? I know the Polish stores sell jarred "cabbage salad". I shoudl try some and let you know the flavors.

Winter eating will be good. Cabbage with pork roast, saurbraten, roladen or roast duck....

Thanks for the recipe. When or if it ever gets cabbage season here, I may try that. I've never eaten sweetened cabbage, and can't even imagine it, although it sounds almost like something my mother-in-law would have done. Is it a "yankee" food? My MIL canned beets that were candied. I bet if she had known of your recipe, she would have done that, too.

Sally

I'm GREEN with envy that you got soooooo much done! WTG

Nancy

Purple Peppi, your passion and participation in preserving is priceless!
Have fun with your 'maters!

Sally, no, not Yankee, but German!

Oh yeah, canned cabbage salad, that would be a good idea, sort of like a sweet and sour coleslaw...

Annie

Heeey, where's the picture? I wanna see your purple hands!

Yes, cooking is fun!!! ...and colorful!

Smiles,
Sooz

I am reminded of a sea otter skeleton I saw displayed in Monterey, CA - near the marine aquarium. The sea otter's bones had taken on a deep purple hue from all the purple sea urchins it consumed. Just a thought!!!!