Tuesday, June 17, 2014

Peppered Cabbage

Chop enough cabbage to fill a large pan.
Drain off water
Cover with brine: (Make enough to cover cabbage)
2½ c. vinegar
1 c. sugar
3 T. salt
2¾ t. pepper
Simmer 1-2 hours
Place in jars & seal – Hot pack for 30 minutes (pints)

Note:  1 large head of cabbage makes about 4-5 pints

Sorry this recipe isn't more exact. It's made for canning, so the instructions are fluid to fit whatever amount of cabbage you have and the size of pan you're using. If the brine isn't enough, double or triple, etc. the batch until it covers the cabbage.  When I make pork chops and peppered cabbage, I use 2 pints over 4-6 bone-in pork chops (the bone keeps the pork chops more tender in cooking). So if you're making it fresh for that and not for canning, I would probably do a half a head of cabbage and 1/2 - 1 batch of brine and don't blanch. If you're making dinner in the crockpot, you could probably get away without simmering it for 1-2 hours as well. Just put pork chops, cabbage, and brine in the crockpot and cook on low 6-8 hours. I'd suggest searing the pork first, too.  (Also good with a pork roast.)  Note: I have never made it fresh; I have always canned it. So these instructions are simply my best guess.

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