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!
Preserving the Good Life 
Mmmmm!
LikeLike
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.
LikeLiked by 1 person
Does it have to go in the fridge after canning? How long will it last?
LikeLike
It does not have to be refrigerated. Once canned, it is shelf stable for many years.
LikeLike
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?
LikeLike
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”.
LikeLike
Thank you for your response. I am going to trust in your experience.
LikeLike