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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large stainless steel pot layer cabbage and 1/3 cup salt. Cover and let sit in a cool spot for 24 hours. | 2. After 18 hours of cabbage sitting layer onions and remaining salt in a separate glass or stainless bowl cover with cold water to cover and let sit in a cool spot. | 3. Transfer cabbage to a colander a bit at a time to drain and rinse under cold running water. | 4. OK now you can place on paper lined trays to dry for about 6 hours. Or go ahead and let sun dry for 3 hours on paper towel line trays. | 5. Prepare canners, jars and lids. | 6. Prepare the spice bag by placing in a cheese cloth place allspice, juniper, peppercorns, celery seed, bay leaves, and cinnamon pieces tie to enclose. | 7. In a large stainless steel pan combine vinegars, sugar, mustard seed, mace, and spice bag. bring to a boil stirring to dissolve sugar. Reduce heat and gentle boil for 5 minutes. Rinse onions under cold running water add apple and onions to vinegar mixture. Cook for 5 minutes. | 8. Discard spice bag. | 9. Remove onions and apples place in a very large pot or bowl with cabbage tossing to mix all together. | 10. DON`T discard the liquid. Keep it heated. | 11. Packed the mixed veggies into hot jars leaving 1/2 inch head space. Ladle hot vinegar mixture in cabbage filled jars leaving 1/2 inch head space.Remove air bubbles. Wipe rims and place lids and screw tops to finger tightness. | 12. Place jars in a canner covering with boiling water by at least 1 inch. Bring back to a boil covered for 20 minutes. Remove lid and turn off flame let sit for 5 more minutes. Remove and jars and let cool in a draft free spot to cool. | 13. Remove air bubbles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red cabbage	3	heads	cored shredded	1054.62	250.7274	48.6486	5.4432
salt	1/2	cup	separated	-	-	-	-
red onion	2		peeled halved sliced	-	-	-	-
allspice	1/4			1.2492	0.3426	0.0289	0.0413
juniper berry	1/4	cup		428.6833	0.0	95.37	2.4083
peppercorn	1/4	cup	mixed	302.30400000000003	1.876	0.6432	32.9104
celery seed	1/4	cup		94.08	9.924	4.3368	6.0648
bay leaf	2			-	-	-	-
cinnamon	2			-	-	-	-
raspberry vinegar	17	ounces		428.6833	0.0	95.37	2.4083
red wine vinegar	47	ounces		253.16099999999997	3.5976	0.5329999999999999	0.0
brown sugar	1	cup		836.0	215.798	0.264	0.0
mustard seed	1/2	cup		243.84	13.4832	12.5184	17.3952
mace	1/8	cup	ground	48.45	5.151	0.6844	3.3028
tart apple	1		peeled cored shredded	428.6833	0.0	95.37	2.4083

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.