Recipe: Cabbage Relish

Based on the Chow Chow recipe I posted earlier, this one was made as an attempt to come up with something that I could make with the produce that is typically available in our local grocery store all year.

Cabbage Relish

Notes: a food processor is required, and this recipe sits for a while a couple of times, so it’s not something to plan for tonight.

  • 1 medium sized green cabbage, cored and cut into 2-3 inch pieces (or about 3 pounds total)
  • 2 green bell peppers, ribs and seeds removed, chopped into 2-3 inch pieces
  • 1 red bell pepper, ribs and seeds removed, chopped into 2-3 inch pieces
  • 1 Anaheim pepper, ribs and seeds removed, chopped into 2-3 inch pieces
  • 2 teaspoons salt
  • 1 cup apple cider vinegar
  • 3/4 cup honey
  • 1 Tablespoon yellow mustard seeds
  • 2 teaspoons celery seeds
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon cayenne pepper
  1. Processing in batches, run the cabbage, green bell peppers, red bell peppers and Anaheim pepper through the food processor, pulsing with the bottom blade into very small pieces.
  2. Put into non-reactive bowl, mix thoroughly, mix in salt thoroughly, and refrigerate 6 hours or overnight.
  3. Remove vegetables from refrigerator, drain at least 20 minutes in colander in the sink. Don’t worry if there’s not much liquid to drain.
  4. While vegetables are draining, place remaining ingredients — vinegar, honey, mustard seeds, celery seeds, ground turmeric, dill weed, cayenne pepper — in small pan, simmer on the stovetop 8 minutes. If you want, you can cover with a lid as boiling cider vinegar is pretty pungent. If you don’t use a lid, the mixture will thicken slightly. After 8 minutes are up, let the pan sit for a couple minutes to cool down just a bit.
  5. Transfer all the vegetables to a regular bowl. Pour in the vinegar mixture and mix thoroughly.
  6. At this point, you can start using this relish but it will have a noticeable bitter aftertaste!
  7. Let it sit six hours or overnight in the refrigerator again and the flavors will have blended and mellowed.

This first batch I made with this, I used the three tablespoons of salt that would have been used for a double recipe of the green tomato chow chow. Very little liquid was released after three hours in the fridge. After the vinegar mixture was mixed in, it does not taste salty but based on how much water I am drinking after eating it, I know it has retained too much salt. So this recipe I am drastically reducing the salt and letting it sit for six hours. That way any liquid that will come out hopefully will come out, and the remaining mixture will not be so salty.

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