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Recipes For Canning Cabbage

Recipes for canning cabbage offer the perfect solution for those looking for a healthy and tasty canning alternative. These recipes offer a great way to preserve cabbage in a practical way while retaining its natural flavour. Unlike traditional winter pickles, canned cabbage offers a special ingredient that can be enjoyed all year round and will add flavour to many dishes.

The recipe for each can of cabbage focuses on preserving the natural flavour and nutritional value of the vegetables. Cabbage is rich in vitamins, minerals and fibre, making it a delicious and nutritious alternative. In addition, canned cabbage made at home offers a healthier option to commercial alternatives thanks to the healthy ingredients and natural preservatives.

When researching recipes, those looking for recipes for canning cabbage can enjoy preparing their own healthy snacks, side dishes or meals using this practical canning method. Each recipe offers the flexibility to make customisations to suit personal preferences by playing with the ingredients used, while retaining the unique taste and texture of cabbage. In this way, home canned cabbage can be an ideal option for anyone who wants to offer an authentic and flavourful dining experience.

Recipes For Canning Cabbage

Recipe by Amelia WindleyCourse: Canned Food


Prep time


Cooking time






  • 1 medium-sized white cabbage

  • 2 tbsp salt

  • 2 cups of vinegar

  • 1 glass of water

  • 2 tbsp granulated sugar

  • 5-6 black peppercorns

  • 3-4 cloves of garlic (optional)


  • Chop or grate the cabbage into thin strips.
  • Put the cabbage in a large bowl, add salt and mix well. Leave for a few hours to let the cabbage release its juice.
  • Add vinegar, water, granulated sugar, black pepper flakes and crushed garlic cloves to the cabbage. Stir the mixture.
  • Put the cabbage in the pot and pour the mixture over it.
  • Switch on the stove and keep on high heat until the mixture boils. After boiling, reduce the heat and cook the cabbage for another 15-20 minutes.
  • Place the cooked cabbage tightly in the jars. Add the remaining liquid and seal the jars.
  • Turn the jars upside down and let them cool down. After cooling, turn the jars upside down again and store them in a cool and dark place.


  • Use Quality Ingredients: The freshness and quality of the cabbage affects the flavour of your canned food. If possible, choose organic or naturally grown cabbage.
  • Add a Good Dose of Salt: Salt helps the cabbage release its juices and intensifies the flavours in the can. However, be careful not to overdo the amount of salt.
  • Chop or grate the cabbage into thin strips: Chopping or grating the cabbage into thin strips allows it to penetrate the canned food better. This also allows the cabbage to marinate more quickly.
  • Keep the marinade for a long time: After mixing the cabbage with the salt, refrigerate for at least a few hours, overnight if possible. This will help to extract the flavour of the cabbage and help the salt to distribute better.
  • Choose Spices Well: It is important to choose the right spices to add a personal touch to the recipe. Spices such as black pepper, cumin or mustard seeds can add a unique flavour to your canned food.
  • Stabilise the Vinegar Mixture: Vinegar provides an acidic flavour that you add to canned food. However, use the amount of vinegar in a balanced way, avoid overdoing it.
  • Sterilise the Jars Well: Sterilise the jars and lids well before storing the canned food. This helps your canned food stay fresh longer.
  • Control the Cooking Time: Check the cabbage constantly while cooking. Keeping the cabbage still slightly raw can help it have a better texture inside the can.
  • Cooling and Storage: After filling your canned cabbage into the jars, turn the jars upside down and let them cool. Once completely cooled, turn the jars upside down and store in a cool, dark place.
  • By following these tricks, you can prepare delicious and healthy canned cabbage at home. Bon appetit!

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