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4 cups (1 L) finely chopped red cabbage
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) ground cloves
1/2 cup (125 mL) white sugar
1 tbsp (15 mL) shortening
4 cups (1 L) vegetable broth
1 tbsp (15 mL) cider vinegar


Place all ingredients, except vinegar, in a large pot. Bring to a rolling boil, then reduce heat to a slow boil.

The time required to cook the cabbage will vary, depending on its age: fresh cabbage will take about 30 minutes, fall cabbage (old) will take about 45 minutes, and spring cabbage (the oldest) will take about an hour.

Watch the pot closely; cook just until the liquid has been absorbed, but do not let it boil dry. Add more broth, if necessary. Stir in vinegar before serving; serve hot. Makes 4-6 servings.



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