Canning Cabbage

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!


15 thoughts on “Canning Cabbage

  1. Antonio Donabo June 30, 2017 at 4:33 pm Reply



  2. karen sumner September 28, 2020 at 8:07 pm Reply

    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.

    Liked by 1 person

  3. Lillian October 3, 2020 at 5:20 pm Reply

    Does it have to go in the fridge after canning? How long will it last?


  4. Marlet August 29, 2021 at 8:52 am Reply

    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?


    • Preserving the Good Life August 30, 2021 at 6:57 pm Reply

      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”.


      • Marlet Crabtree August 30, 2021 at 7:18 pm

        Thank you for your response. I am going to trust in your experience.


  5. Randy November 8, 2021 at 3:13 pm Reply

    Thanks for sharing. Very simple !


  6. Benedetta Stilwell November 13, 2021 at 10:05 am Reply

    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.


  7. Carol Massey March 24, 2022 at 1:16 pm Reply

    Will this recipe work just as well using red cabbage?


  8. Tami Kilmarx June 19, 2022 at 11:21 am Reply

    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!


  9. Blanche K KerrAllen June 19, 2022 at 9:45 pm Reply

    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


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