Recipe courtesy of Martha Stewart
8 hr 40 min
20 min
about 2 pints



In a non-reactive 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 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.


Stuffed Cabbage

Recipe courtesy of Wayne Harley Brachman

Sauteed Cabbage

Recipe courtesy of Ina Garten

Corned Beef and Cabbage

Recipe courtesy of Robert Irvine

Escalloped Cabbage Casserole

Recipe courtesy of Ree Drummond

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Halupkis: Stuffed Cabbage

Red Cabbage Slaw

Recipe courtesy of Sunny Anderson

Red Cabbage-Citrus Slaw

Recipe courtesy of Bobby Flay

Salmon Gyro with Tomato-Red Pepper Relish and Spicy Herbed Tzatziki

Recipe courtesy of Bobby Flay

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking