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Hot Dog Relish
Pantry American

Hot Dog Relish

4.4

Prep
20 min
Cook
10 min
Total
510 min

Instructions

  1. 1 Place bell peppers, tomatoes, onions, and cabbage in the bowl of a food processor; pulse until finely minced. Drain; transfer mixture to a large bowl. Sprinkle with salt, cover, and let stand 8 hours to overnight. Transfer mixture to a colander; rinse and drain. Return mixture to the bowl.
  2. 2 Inspect ten 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Meanwhile, combine sugar, white vinegar, water, mustard seeds, turmeric, and celery seeds in a separate bowl; pour over vegetable mixture and stir to combine.
  4. 4 Transfer mixture to a large pot; bring to a boil over high heat. Boil 5 to 10 minutes. Transfer to sterilized jars; cool then cover. Store in the refrigerator.

By Gloria

Sweet Vidalia Onion Relish
Pantry American

Sweet Vidalia Onion Relish

4.6

Prep
60 min
Cook
60 min
Total
900 min

Instructions

  1. 1 Roast bell peppers over an open flame or in broiler, turning frequently, until skins charred and blistered. Place in a bowl and cover with plastic wrap; let sit 5 to 10 minutes. Remove and discard skins. Cut peppers in half, lengthwise. Remove and discard stems and seeds; chop flesh into small pieces. Set aside.
  2. 2 Place grated onions in a colander to drain, then transfer to a large bowl; sprinkle with ¼ cup kosher salt. Toss by hand. Add cabbage to the bowl; sprinkle with 3 tablespoons kosher salt. Toss by hand. Let sit 1 hour.
  3. 3 Place onions and cabbage in a colander; squeeze out as much liquid as possible. Transfer to a piece of cheesecloth or towel; squeeze out additional liquid.
  4. 4 Add onions and cabbage to a large pot over medium-high heat; add chopped roasted bell peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seeds, and celery seeds. Bring to a low boil, stirring constantly to prevent onions from sticking to the bottom. Reduce heat to medium; simmer for 45 minutes, stirring often.
  5. 5 Meanwhile, inspect 20 (16-ounce) jars for cracks and rings for rust, discarding any defective ones. Wash jars; immerse in a large pot with water. Boil to sterilize, then reduce heat to a simmer with jars immersed until relish is ready. Wash new, unused lids and rings in warm soapy water. Fill a separate saucepan halfway with water and bring to a simmer; place the lids into the saucepan of water.
  6. 6 Take 1 jar out of the pot of water at a time, put on a canning funnel. Pack hot relish into the hot, sterilized jar, filling to within ½ inch of the top. Run a clean knife or thin spatula around inside of the jar to remove any air bubbles. Wipe rim with a moist paper towel to remove any residue. Top with 1 lid and screw 1 ring on tightly. Repeat process with remaining relish and jars. Jars and relish must stay hot throughout canning process.
  7. 7 Place a rack in the bottom of a canning pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover and process according to your local extension's guidelines, or 10 minutes.
  8. 8 Remove the jars from the canning pot and let rest, several inches apart, for 12 to 24 hours. When jars start to seal and vacuum, the lids will make a popping sound and your canning was successful. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Store opened jars relish in the refrigerator. Use within two weeks.

By ROSEMC91

Rummage Relish
Pantry American

Rummage Relish

4.9

Prep
30 min
Cook
55 min
Total
805 min

Instructions

  1. 1 Combine green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper in a large bowl: add salt until well mixed. Let stand in a cool place for 12 to 14 hours. Drain and rinse thoroughly.
  2. 2 Inspect 8 1-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Combine vinegar, brown sugar, celery seed, cinnamon, garlic, mustard seed, ginger, and cloves in a large pot. Bring to a boil, stirring to dissolve sugar. Reduce heat to low, and simmer for 10 minutes. Add vegetables: cook for 30 minutes more.
  4. 4 Bring vegetables to a boil. Pack relish into hot, sterilized jars, filling to within ¼ inch of the top. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By TAZZIEBP

Ki See Ming
Dinner Other

Ki See Ming

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt butter in a large, heavy skillet over medium heat. Add onion and sauté until translucent, 5 to 7 minutes; do not brown. Stir in cabbage, celery, and beans. Add ground sirloin; cook and stir until meat is evenly browned and crumbly, 7 to 9 minutes.
  2. 2 Add soup mix and soy sauce, then pour in just enough water to barely cover. Reduce the heat and simmer for 15 minutes.

By Kattjovi

Coney Island Knishes
Appetizer Other

Coney Island Knishes

4.6

Prep
30 min
Cook
75 min
Total
180 min

Instructions

  1. 1 To make the dough: Whisk flour, kosher salt, and baking powder together in a large bowl. Make a well in the center. Add oil, warm water, beaten egg, and vinegar. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
  2. 2 Meanwhile, to make the filling: Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, then transfer to a mixing bowl. Mash and set aside.
  3. 3 Chop corned beef and cabbage into fine pieces.
  4. 4 Melt butter in a large skillet over medium heat. Add onion, corned beef, cabbage, and kosher salt. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.
  5. 5 Transfer beef mixture to the bowl with mashed potatoes. Season with cayenne pepper, salt, and black pepper. Mix until combined, then let filling cool to room temperature.
  6. 6 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone mats.
  7. 7 Divide chilled dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
  8. 8 Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water in a small bowl and brush egg wash over the opposite end and a little on the sides. Stretch dough to cover filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in filling; roll over so seam-side is on the bottom.
  9. 9 Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut-end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
  10. 10 Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
  11. 11 Bake in the preheated oven until lightly golden brown, about 40 minutes. Let cool until just warm or room temperature.

By John Mitzewich

Sauerkraut for Canning
Salad European

Sauerkraut for Canning

4.6

Prep
60 min
Cook
90 min
Total
31160 min

Instructions

  1. 1 Remove outer leaves and any undesirable portions from firm mature cabbage heads. Cut heads into quarters and remove and discard cores, Cut cabbage into thin shreds about the thickness of a dime with a sharp knife, mandolin, or food processor.
  2. 2 Transfer 5 pounds cabbage to a large bowl. Sprinkle 3 tablespoons salt over top and mix thoroughly. Let stand until slightly wilted, about 5 minutes.
  3. 3 Pack salted cabbage firmly and evenly into a large, clean pickling container. Use a wooden spoon, tapper, or your hands to press down firmly until juice comes to the surface.
  4. 4 Repeat salting and packing of cabbage in 5-pound batches as directed in Step 2 until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, make and add brine (see Recipe Tip).
  5. 5 Cover cabbage with cheesecloth and tuck the edges down against the inside of the container. Place a weighted bowl on the cheesecloth to submerge cabbage. Let sit in a 70 to 75 degrees F (21 to 24 degrees C) room for 3 to 6 weeks; remove and discard scum formation daily. The presence of gas bubbles indicates fermentation is taking place.
  6. 6 When ready to can, inspect 36 pint-sized (or 18 quart-sized) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
  7. 7 Transfer sauerkraut and brine to a very large pot. Heat mixture until simmering and 185 to 210 degrees F (85 to 99 degrees C); do not boil.
  8. 8 Pack sauerkraut into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  9. 9 Working in batches, place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process pints for 15 minutes or quarts for 20 minutes.
  10. 10 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By MARCIAMOLINA

Homemade Fermented Sauerkraut

Homemade Fermented Sauerkraut

5.0

Prep
30 min
Cook
Total
20190 min

Instructions

  1. 1 Remove and discard the core of the cabbages, then finely shred.
  2. 2 Combine 1/2 of the shredded cabbage with 1/2 of the salt in a large bowl; massage and squeeze for several minutes until the cabbage softens; it will be quite moist. Repeat with the remaining cabbage and salt. Leave cabbage at room temperature for 8 hours or overnight.
  3. 3 Inspect two 1-liter (35-ounce) jars for cracks and rings or lids for rust, discarding any defective ones. Immerse in simmering water for about 10 minutes. Wash new, unused lids and rings in warm soapy water.
  4. 4 Squeeze cabbage and discard any excess liquid. Mix in caraway seeds and transfer to the prepared jars. Wipe the rims with a clean cloth, then screw on lids. Set jars in a cool, dark place on a towel, as they may leak during the fermentation process.
  5. 5 Ferment for 2 to 3 weeks, to taste. Once sauerkraut is ready, store jars in the fridge to slow the fermentation process. Sauerkraut will keep in the fridge for several months.

By Olenka

Sweet and Spicy Roasted Cabbage Wedges
Dinner

Sweet and Spicy Roasted Cabbage Wedges

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Cut cabbage vertically through the core into 4 wedges. Whisk Thai sweet chili sauce and Sriracha together in a bowl.
  3. 3 Place cabbage wedges on the prepared baking sheet and brush 1/2 of the chili-Sriracha sauce over the top of each wedge.
  4. 4 Bake in the preheated oven for 10 minutes. Heat the oven's broiler to high. Brush remaining sauce over the cabbage wedges. Broil for 5 minutes.

By Soup Loving Nicole

Instant Pot Sauerkraut
Side Dish European

Instant Pot Sauerkraut

4.6

Prep
5 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place cabbage in the pot of a multi-functional electric pressure cooker. Add vinegar, water, and salt. Stir and cover.
  2. 2 Lock the lid, close the vent, and select Chicken/Meat setting according to manufacturer's instructions. Set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Sally Schuyler Wieringa

Pickled Cabbage
Dinner American

Pickled Cabbage

5.0

Prep
10 min
Cook
Total
1470 min

Instructions

  1. 1 Place cabbage in a large bowl; sprinkle with salt and stir to distribute. Set aside for 20 minutes, tossing with hands every few minutes.
  2. 2 Drain excess water from cabbage. Stir in vinegar and sugar; mix well. Cover the bowl; refrigerate for 24 hours.

By SCGOATS

Barbequed Cabbage
Dinner American

Barbequed Cabbage

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat.
  2. 2 Divide cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons soy sauce over each cabbage mound; place 1 tablespoon butter on top. Season with pepper. Fold the sides of the foil over cabbage, sealing to form a packet.
  3. 3 Place packets onto preheated grill; cook until cabbage tender, 15 to 20 minutes.

By ericasalad

Grilled Cabbage with Bacon
Dinner

Grilled Cabbage with Bacon

3.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Cut the knot from the bottom of the cabbage and remove the core.
  2. 2 Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion until softened, about 10 minutes.
  3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon drippings. Chop bacon into small pieces. Mix onion, bacon, and barbeque sauce together in a bowl.
  4. 4 Fill the hole in the cabbage with onion-bacon mixture and place pieces of butter into the core to fill completely. Drape 2 bacon strips over filling and hold in place with toothpicks.
  5. 5 Preheat an outdoor grill for medium heat and lightly oil the grate. Make a ring out of aluminum foil and place on grill.
  6. 6 Place cabbage on the foil ring and cook, basting with bacon drippings, until a fork can easily puncture the cabbage, 15 to 30 minutes.

By Rick Nelsen

Fresh Spring Rolls
Lunch

Fresh Spring Rolls

3.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.
  2. 2 Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill covered until serving.

By Rayna Jordan

The Original Kielbasa and Sauerkraut
Dinner

The Original Kielbasa and Sauerkraut

4.4

Prep
15 min
Cook
270 min
Total
285 min

Instructions

  1. 1 Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.

By egnatuk

Easy Roasted Cabbage
Side Dish American

Easy Roasted Cabbage

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Brush each cabbage piece on both sides with olive oil; season with salt and black pepper. Arrange in a single layer on a baking sheet.
  3. 3 Bake in the preheated oven until tender, 40 to 55 minutes.

By hungryallweighs

Easy Coleslaw
Side Dish

Easy Coleslaw

4.2

Prep
10 min
Cook
Total
370 min

Instructions

  1. 1 Combine cabbage, bell pepper, onion, and carrots in a large bowl.
  2. 2 Whisk together vinegar, oil, and sugar in a medium bowl. Pour enough dressing over cabbage mixture to coat; mix well. Cover and refrigerate for 6 to 8 hours.
  3. 3 Drain any excess liquid, toss, and serve cold.

By Jackie Smith

Nell's Cabbage Salad
Lunch

Nell's Cabbage Salad

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a large bowl, combine the cabbage, green onions, noodles and almonds.
  2. 2 Prepare the dressing by whisking together the oil, sugar, vinegar and seasoning packets. Pour over cabbage and noodle mixture and mix well to coat. Refrigerate until chilled and serve.

By golfmommy

Sauerkraut Russian-Style
Side Dish European

Sauerkraut Russian-Style

4.8

Prep
20 min
Cook
Total
7220 min

Instructions

  1. 1 Combine cabbage and carrots in a large (at least 1 gallon) ceramic or glass jar.
  2. 2 Stir salt into spring water in a large bowl or measuring cup until dissolved. Add to cabbage mixture to cover (cabbage mixture should be completely submerged); place a small inverted saucer on top to keep it submerged.
  3. 3 Cover jar with a clean kitchen towel. Leave on counter at room temperature for 3 days; poke holes through cabbage mixture to bottom of jar with the handle of a wooden spoon to help gas escape, once a day, for 3 days.
  4. 4 Add a small amount of liquid from jar to a small bowl; stir in sugar until dissolved. Return liquid to jar.
  5. 5 Cover jar, making sure cabbage mixture submerged. Leave on counter for 2 more days; poke holes into mixture to help trapped gasses escape, once a day, for 2 days.
  6. 6 Transfer sauerkraut and liquid to smaller jars, seal, and refrigerate between uses.

By Allrecipes Member

Braised Cabbage with Bacon
Dinner

Braised Cabbage with Bacon

4.0

Prep
15 min
Cook
12 min
Total
27 min

Instructions

  1. 1 Heat oil in a large stockpot over medium heat; cook and stir onion and bacon until fragrant, 2 to 4 minutes. Add cabbage and mix well; pour in beer. Cover stockpot and simmer, stirring occasionally, until cabbage is tender, 10 to 15 minutes.

By RunningD

Irish Fried Cabbage with Bacon
Dinner European

Irish Fried Cabbage with Bacon

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet.
  2. 2 Add cabbage to hot bacon drippings; cook and stir over medium heat until cabbage wilts, 5 to 7 minutes.
  3. 3 Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.

By cmarten