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Cabbage Relish

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CATEGORY CUISINE TAG YIELD
1 servings

INGREDIENTS

1 1/2 lb White cabbage; cored, and
Finely shredded -; (abt 7 cups)
2 md Red peppers; cut in 1/4" dice
2 md Peeled yellow onions; cut in 1/4" dice
2 tb Coarse salt
1 1/2 ts Whole black peppercorns
1 ts Whole allspice
1 Bay leaf
1 Cinnamon stick -; (1")
1/2 ts Whole cardamom pods
1/4 Star anise
1 1/4 c Apple-cider vinegar
1 c Light brown sugar -; (firmly packed)

INSTRUCTIONS

In a nonreactive container, combine the cabbage, peppers, and onions.
Sprinkle with salt and toss to combine. Cover and refrigerate
overnight. Remove cabbage mixture from refrigerator and drain,
discarding liquid. Rinse cabbage mixture with cold water and drain
again. Transfer cabbage to a large saucepan. Place spices (allspice,
bay leaf, cinnamon stick, cardamom pods, and star anise) in a square
of cheesecloth and tie with kitchen twine. Add sachet to cabbage
mixture. Combine vinegar and sugar in a liquid-measuring cup. Pour
over cabbage mixture and stir to combine. Bring to a boil. Reduce
heat to simmer, and cook, stirring occasionally, for 20 minutes.
Remove and discard sachet. Ladle relish into jars. Cool on a rack to
room temperature. Cover, and refrigerate for up to 2 weeks. Makes
about 2 pints.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 pints"
Per serving: 93 Calories (kcal); 1g Total Fat; (8% calories from
fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 11289mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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