A few years ago my husband and I had a sauerkraut competition. I made some my way, in an old fashioned crock and he made some his way by putting it in a jar and processing it. We ended up with old fashioned sauerkraut like Grandma’s and some amazing canned cabbage! This is the recipe that resulted in the amazingly good canned cabbage.
When you’re getting things together, keep in mind 1 head of cabbage averages 3 quarts of canned cabbage.
Shred the cabbage and pack the sterile jars full, up to the neck, leaving 1 inch of head space. Use a wooden spoon to reallly pack the jars.
Add to each jar 1 teaspoon sugar, 1 teaspoon canning salt, and 1 teaspoon of vinegar.
Fill each jar with boiling water up to the neck. Place hot lids, rings and tighten.
Waterbath 20 mins. This stuff is great fried, added to soup or simply warmed up. Enjoy!
this was fabulous. im not really a fan of saurkraut. i dont care for sour tasting food. i do like cooked cabbage tho and was looking for a way to can and not end up with saurkraut. so i had a little bit of cabbage from the garden and tried this. oh my gosh it is so good now that garden season is all but over i am looking for cabbage on sale to can a lot more of this for the year. thank you so much for this receipe.
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Does it have to go in the fridge after canning? How long will it last?
It does not have to be refrigerated. Once canned, it is shelf stable for many years.
I am concerned about boutulism. I understand according to the Ball canning book you cannot can cabbage due to its low acidity.
What about this recipe?
We have canned cabbage for years following Grandmas recipes. We don’t always refer to the Ball Canning Book. We recommend anyone with concerns to “can at your own risk”.
Thank you for your response. I am going to trust in your experience.
Thanks for sharing. Very simple !
I made his last night – Nov 13, 2021. I have seen this recipe for years. So I tried it.
One of the sites that had this recipe said wait nine days before eating. Another one said four weeks. Others said it may leak out, but that is okay, the cabbage is fermenting — and it is seal? And been heated? with vinegar?
Is that last part true about waiting to eat it and it may leak out?
Thanks for any information.
Maybe I need to open my jars up and just make that cole slaw recipe you got up there at the top. That sounds great.
I have been known to eat mine right away.
Will this recipe work just as well using red cabbage?
I am going to try this. I already have too much kraut and frozen cabbage in the freezer. We planted more cabbage this year to eat on and it’s too much. Thanks!
I water bath canning cabbage for years
Wash well put in pot to soften, pack in hot jars add hot water to 1 in add clean luds and rims
Water bath for 3 hours 30 minutes , I’m 72 and this is the way my grandmother did it on a wood stove, The have never gotten any one ill, I can kale other leafy greens there was no pressure cookers in the 1800 for black country people
It’s and stating truth
Nobody has to do my grandmother way but everyone came for MA Lucy canning
I can a lot of things like my Grandma canned them. I agree….. No one got ill.