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Pickled Red Cabbage with Orange
1 Red Cabbage, halved, cored, and shredded
2 Tablespoons Sea Salt
2 ½ Cups Spiced Vinegar (See recipe below)
1 Large onion, thinly sliced
Juice and finely grated zest of 2 large oranges
1 Tablespoon Brown Sugar
Put the cabbage into a large nonmetallic bowl. Stir in the salt and leave for 8 hours. Meanwhile, bring the vinegar with its spices and bay leaf to a boil, then remove from the heat, cover, and leave to cool. Rinse the cabbage thoroughly, then drain and dry. Pack in a large, 2-quart glass container. Put the spiced vinegar, onion, orange juice, and zest, and sugar into a pan. Heat gently, stirring until the sugar has dissolved, then bring to a boil. Pour over the cabbage, shaking jars gently to make sure it is well disturbed. Store in the refrigerator.
Serve with duck or game meat.
The primary use for this vinegar is in pickling, but it can also be used to make salad dressings and mayonnaise. Makes about 5 cups
1 TBS Allspice Berries
1 TBS Whole Cloves
2 Cinnamon Sticks
1 TBS Black Peppercorns
1 TBS Mace
2 Bay leaves
1 TBS Red Chilies
5 Cups Red or White Wine Vinegar.
Put all the ingredients in a saucepan and bring to a boil. Pour into clean, dry bottles distributing the flavorings evenly.
Seal with lids and store in a cool, dry place for two weeks. Strain out the flavorings and use.
*Please note, you may use it right away but the flavor will not be as strong.
Nourishing Traditions Sauerkraut Recipe by Sally Fallon
• 1 medium cabbage cored and shredded
• 1 tablespoon caraway seeds
• 1 tablespoon sea salt
• 4 tablespoons whey drained from yogurt through cheesecloth or a coffee filter
In a bowl, mix cabbage with caraway seeds, sea salt, and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth Mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.