🥬 Red cabbage in a jar: Your clever supply for the winter!

❄️ A classic reimagined: Homemade red cabbage

Red cabbage is an absolute hero of German cuisine – whether with Christmas goose, a hearty roast, or simply as a savory side dish. But have you ever preserved it in a jar ?

Canning red cabbage is a wonderful way to preserve the vegetable, use up seasonal surpluses, and build up a delicious supply for the colder months. We'll show you how easy it is and what advantages homemade red cabbage in a jar has over the store-bought kind!

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💪 Why preserve red cabbage yourself?

1. Full control over the ingredients: No preservatives, no unnecessary sugar. You decide what goes in – from the apples to the cloves.

2. Better aroma: Fresh, homemade red cabbage simply tastes more intense and aromatic than the version from a packet or can.

3. Health benefits: Red cabbage is rich in vitamin C and fiber. Canning helps retain many nutrients.

4. Reduce food waste: Use a large head of cabbage completely and avoid leftovers.

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📝 The basic recipe: Red cabbage for canning

This recipe is designed for approximately 4-5 medium-sized jars.

Ingredients:

• 1 medium-sized red cabbage (approx. 1.5 kg)

• 2 onions

• 2 apples (tart varieties such as Boskop)

• 150 ml apple cider vinegar

• 200 ml red wine (optional, for a more intense aroma)

• 100 ml water

• 3 tablespoons of lard or oil (as a vegan alternative)

• 2 tablespoons of sugar or honey (can be reduced or omitted to taste)

• 1 tsp salt

• Spices: 5 cloves, 2 bay leaves, optionally a little allspice

Preparation:

1. Preparation: Finely shred or slice the red cabbage. Dice the onions and apples.

2. Sautéing: Heat lard in a large pot. Sauté the onions in it, then add the apples and the sugar/honey and caramelize lightly.

3. Cabbage and liquid: Add the shredded red cabbage and sauté briefly. Deglaze with apple cider vinegar and red wine, then add the water.

4. Seasoning: Add salt and spices (preferably in a spice bag or tea infuser).

5. Cooking: Simmer the red cabbage, covered, over medium heat for approximately 45–60 minutes, until it reaches the desired tenderness. Stir occasionally.

6. Canning: Fill sterilized canning jars to the brim with the hot mixture. Seal immediately with lids.

7. Canning: For maximum shelf life, you can additionally process the filled jars in a canning pot or oven at 90 degrees Celsius for about 30 minutes. Make sure that the lid is concave after cooling (vacuum seal!).