Get ready to spice up your canning game with these 18 mouth-watering and bold recipes featuring spicy canned cabbage! Whether you’re a fan of kimchi, sauerkraut, or just love a good kick in your veggies, we’ve got you covered. From classic sauerkraut to Asian-inspired pickled cabbage, each recipe offers a unique blend of flavors and textures that will elevate your meal prep game.
In this article, we’ll dive into the world of spicy canned cabbage recipes, exploring different flavor profiles and techniques to help you create delicious and shelf-stable condiments. Whether you’re looking for sweet and tangy, hot and smoky, or savory and umami, there’s something on this list for everyone.
Spicy Pickled Cabbage with Garlic and Chili
This recipe adds a bold twist to traditional pickled cabbage by incorporating the pungency of garlic and the heat of chili peppers. Perfect as a side dish or topping for tacos, burgers, and sandwiches.
Ingredients:
– 1 head of cabbage, shredded
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 cloves garlic, minced
– 1/4 cup (15 g) chopped fresh chili peppers (such as jalapeño or serrano)
– 1 tsp (5 ml) salt
– Optional: 1/4 cup (30 g) sugar
Instructions:
1. In a large bowl, combine cabbage, vinegar, water, garlic, chili peppers, and salt. Mix until the cabbage is evenly coated.
2. Pack the mixture into a clean glass jar or container with a tight-fitting lid.
3. Refrigerate for at least 24 hours to allow the flavors to meld.
4. If desired, add sugar and stir well before serving.
Cooking Time: None, as this is a refrigerated pickling recipe.
Fermented Kimchi-Style Canned Cabbage
Transform traditional kimchi into a shelf-stable, fermented delight by canning it! This recipe yields a tangy, umami-rich condiment perfect for snacking, cooking, or as a flavorful addition to your favorite dishes.
Ingredients:
– 1 head of cabbage, shredded
– 2 cups of Korean chili flakes (gochugaru)
– 1 cup of fish sauce
– 1/4 cup of rice vinegar
– 1/4 cup of water
– 1 tablespoon of sea salt
– 1/4 teaspoon of black pepper
Instructions:
1. In a large bowl, combine shredded cabbage, Korean chili flakes, fish sauce, rice vinegar, water, sea salt, and black pepper. Mix well to coat the cabbage evenly.
2. Pack the kimchi mixture into clean, sterilized jars, leaving about 1 inch of headspace.
3. Process the jars in a boiling water bath for 10 minutes to ensure proper canning and fermentation.
4. Store the canned kimchi in a cool, dark place. Allow it to ferment for at least 2 weeks before opening. Enjoy!
Cooking Time: 10 minutes (canning process)
Sweet and Tangy Canned Red Cabbage
This sweet and tangy canned red cabbage recipe is a delicious and easy way to preserve the flavors of the season. Perfect as a side dish or used as an ingredient in various recipes, this recipe is sure to become a staple in your pantry.
Ingredients:
– 1 head of red cabbage, shredded
– 1 cup granulated sugar
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon salt
– 1/4 teaspoon ground cloves
Instructions:
1. In a large pot, combine the shredded red cabbage, sugar, apple cider vinegar, water, salt, and ground cloves.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the cabbage is tender and the liquid has thickened slightly.
3. Remove from heat and let cool completely.
4. Transfer the cooked cabbage mixture to clean glass jars, leaving about 1/2 inch of headspace.
5. Process the jars in a boiling water bath for 10 minutes to ensure proper canning and preservation.
Cooking Time: 20-25 minutes
Classic Sauerkraut for Canning
Sauerkraut is a fermented cabbage dish that has been a staple in many cuisines for centuries. This classic recipe yields a tangy and flavorful condiment perfect for canning.
Ingredients:
– 5 lbs (2.3 kg) green cabbage, shredded
– 1 tablespoon (15 mL) caraway seeds (optional)
– 1/4 cup (60 mL) kosher salt
Instructions:
1. In a large bowl, massage the shredded cabbage with your hands for about 5 minutes to release its natural juices.
2. Add the caraway seeds and kosher salt. Mix until the cabbage is evenly coated.
3. Pack the cabbage mixture into clean, hot jars, leaving 1/4 inch (6 mm) headspace.
4. Process in a boiling water bath for 10 minutes, adjusting for altitude as needed.
Cooking Time:
– Canning time: 10 minutes
– Total time: 15-20 minutes
Hot Pepper Cabbage Relish
Add a kick to your meals with this hot pepper cabbage relish recipe! Made with crunchy cabbage, sweet peppers, and a hint of spice, it’s perfect for topping burgers, sandwiches, or using as a dip.
Ingredients:
– 1 medium-sized head of cabbage, shredded
– 2 large bell peppers (any color), seeded and chopped
– 2-3 hot peppers (such as jalapeño or serrano), seeded and chopped
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large skillet, heat 1 tablespoon of oil over medium-high heat.
2. Add the chopped bell peppers and cook until tender, about 5 minutes.
3. Add the shredded cabbage and cook until slightly wilted, about 3-4 minutes.
4. Add the chopped hot peppers, apple cider vinegar, honey, salt, and black pepper. Stir well to combine.
5. Reduce heat to low and simmer for an additional 10-15 minutes or until the relish has thickened slightly.
Cooking Time: 20-25 minutes
Garlic-Dill Canned Cabbage Wedges
Elevate the humble can of cabbage with this simple and delicious recipe that adds a punch of garlic and dill flavor. Perfect as a side dish or used in salads, these crispy wedges are sure to become a new favorite.
Ingredients:
– 1 (16 oz) can of drained cabbage
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– 1/4 cup of chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together the drained cabbage, minced garlic, and olive oil until well combined.
3. Stir in the chopped fresh dill.
4. Transfer the mixture to a baking sheet lined with parchment paper.
5. Form into wedges, about 1/4 cup each.
6. Bake for 20-25 minutes or until crispy and golden brown.
Cooking Time: 20-25 minutes
Asian-Inspired Pickled Cabbage with Ginger
Add a tangy and refreshing twist to your meals with this simple recipe for pickled cabbage with ginger. This Asian-inspired condiment is perfect as a side dish, topping for noodles or rice bowls, or even as an addition to sandwiches.
Ingredients:
– 1 head of cabbage, thinly sliced
– 1/2 cup (120 ml) rice vinegar
– 1/4 cup (60 ml) water
– 2 inches (5 cm) piece of fresh ginger, peeled and grated
– 1 tablespoon sugar
– 1/4 teaspoon salt
Instructions:
1. In a large bowl, combine sliced cabbage and grated ginger.
2. In a small saucepan, bring rice vinegar, water, sugar, and salt to a boil over medium heat.
3. Pour the hot pickling liquid over the cabbage mixture and let it cool to room temperature.
4. Cover and refrigerate for at least 24 hours before serving.
Cooking Time: None (pickling time)
Bavarian-Style Sweet and Sour Canned Cabbage
This classic German recipe adds a tangy twist to traditional canned cabbage, perfect for topping sausages or using as a side dish. With just a few simple ingredients, you can create a flavorful condiment that’s sure to please.
Ingredients:
– 1 (16 oz) jar of canned cabbage
– 1/4 cup granulated sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon mustard seeds
– 1 teaspoon caraway seeds
– Salt and pepper, to taste
Instructions:
1. Drain the liquid from the canned cabbage and set aside.
2. In a medium saucepan, combine sugar, apple cider vinegar, mustard seeds, and caraway seeds.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce heat to medium-low and simmer for 10 minutes or until the flavors have melded together.
5. Add the drained cabbage to the saucepan and stir to combine.
6. Season with salt and pepper to taste.
7. Let it cool before transferring to an airtight container.
Cooking Time: 10-15 minutes
Spicy Mustard Cabbage for Canning
This recipe combines the tanginess of mustard with the crunch of cabbage, adding a spicy kick from red pepper flakes. Perfect as a condiment or side dish, this canned Spicy Mustard Cabbage is easy to make and will keep all year round.
Ingredients:
– 1 head of cabbage, shredded
– 2 tablespoons mustard (such as Dijon or whole-grain)
– 1 tablespoon red pepper flakes
– 1/4 cup vinegar (white wine or apple cider)
– 1/4 cup water
– Salt and sugar to taste
Instructions:
1. In a large pot, combine shredded cabbage, mustard, red pepper flakes, vinegar, and water.
2. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Add salt and sugar to taste, then remove from heat.
4. Pack hot Spicy Mustard Cabbage into clean, sterilized jars, leaving 1/2 inch headspace.
5. Process in boiling water bath for 10 minutes to ensure proper canning.
Cooking Time: 10 minutes
Curried Canned Cabbage with Turmeric
This recipe is a simple and flavorful twist on traditional canned cabbage, adding the warmth of turmeric and the comfort of curry spices. Perfect as a side dish or used in place of cabbage in recipes like tacos or wraps.
Ingredients:
– 1 (14.5 oz) can of cabbage
– 2 tablespoons of butter or oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Drain the liquid from the canned cabbage and place it in a medium-sized skillet.
2. Add the butter or oil, chopped onion, cumin, curry powder, and turmeric to the skillet.
3. Cook over medium heat, stirring occasionally, until the onion is translucent and the spices are fragrant (about 5 minutes).
4. Season with salt and pepper to taste.
5. Serve warm, garnished with chopped fresh cilantro if desired.
Cooking Time: 10-12 minutes
Sweet Cinnamon-Spiced Canned Cabbage
This recipe transforms ordinary canned cabbage into a sweet and comforting side dish perfect for the fall season. With just a few simple ingredients, you can create a delicious and aromatic accompaniment to your favorite meals.
Ingredients:
– 1 (16 oz) can of cabbage
– 2 tbsp brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
Instructions:
1. Drain the liquid from the canned cabbage and place it in a large skillet or sauté pan.
2. Add the brown sugar, cinnamon, nutmeg, and salt to the cabbage.
3. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the flavors have melded together (about 5-7 minutes).
4. Serve hot, garnished with a sprinkle of cinnamon if desired.
Cooking Time: 10-12 minutes
Jalapeño-Lime Pickled Cabbage
Add a burst of flavor to your meals with this easy-to-make pickled cabbage recipe, infused with the warmth of jalapeños and the brightness of lime. Perfect as a topping or side dish.
Ingredients:
– 1 head of cabbage, thinly sliced
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) lime juice
– 1/4 cup (60 g) granulated sugar
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine cabbage, vinegar, lime juice, sugar, jalapeño, salt, and black pepper.
2. Let it sit at room temperature for 24 hours to allow the flavors to meld.
3. After 24 hours, store the pickled cabbage in an airtight container in the refrigerator.
Cooking Time: 24 hours (no cooking required)
Smoky Paprika Canned Cabbage Strips
Add a smoky depth to your canned cabbage strips with this simple recipe, perfect for topping tacos, grilled meats, or using as a side dish.
Ingredients:
– 1 head of cabbage, thinly sliced
– 2 tablespoons smoked paprika
– 1 tablespoon olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the sliced cabbage, smoked paprika, olive oil, salt, and black pepper.
3. Toss until the cabbage is evenly coated with the spice mixture.
4. Spread the cabbage strips in a single layer on a baking sheet lined with parchment paper.
5. Roast for 20-25 minutes or until the cabbage reaches your desired level of caramelization.
Cooking Time: 20-25 minutes
Caraway-Infused Fermented Cabbage
This recipe combines the tangy flavor of fermented cabbage with the warm, spicy taste of caraway seeds, creating a delicious and unique condiment perfect for topping sandwiches or serving as a side dish.
Ingredients:
– 1 head of green cabbage, shredded
– 2 tablespoons of caraway seeds
– 1 tablespoon of kosher salt
– 1/4 cup of water
– Optional: 1/4 cup of chopped fresh parsley
Instructions:
1. In a large bowl, combine the shredded cabbage and caraway seeds.
2. Mix in the kosher salt until the cabbage is evenly coated.
3. Add the water and mix until the cabbage starts to soften and release its juices.
4. Pack the mixture into a clean glass jar or container with a tight-fitting lid, pressing out any air pockets.
5. Leave the mixture at room temperature (around 68°F – 72°F) for 2-3 days to ferment.
6. After fermentation, store the cabbage in the refrigerator to slow down the fermentation process.
Cooking Time: None required. Fermentation time is approximately 2-3 days.
Apple Cider Vinegar Canned Cabbage
This recipe showcases the perfect marriage of apple cider vinegar and cabbage, creating a tangy and crunchy canned delight that’s perfect for snacking or adding to meals.
Ingredients:
– 2 lbs green cabbage, shredded
– 1 cup water
– 1/4 cup apple cider vinegar
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a large pot, combine the shredded cabbage, water, apple cider vinegar, salt, and black pepper.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the cabbage is tender.
3. Remove from heat and let cool slightly.
4. Pack the hot cabbage mixture into clean, sterilized jars leaving about 1/4 inch headspace.
5. Secure lids tightly and process in a boiling water bath for 10 minutes to ensure proper canning and preservation.
Cooking Time: 20-25 minutes
Spicy Szechuan Pickled Cabbage
This Spicy Szechuan Pickled Cabbage recipe is a flavorful and crunchy addition to any meal, with a perfect balance of sweet, sour, salty, and spicy flavors. It’s an easy and quick condiment to make at home.
Ingredients:
– 1 medium-sized head of cabbage, thinly sliced
– 1/4 cup rice vinegar
– 1/4 cup sugar
– 2 tablespoons Szechuan peppercorns, toasted and ground
– 1 teaspoon red pepper flakes
– 1/4 teaspoon salt
Instructions:
1. In a large bowl, combine the cabbage slices, rice vinegar, sugar, toasted Szechuan peppercorns, red pepper flakes, and salt.
2. Massage the mixture with your hands for about 5 minutes to help break down the fibers and distribute the flavors evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 7 days to allow the flavors to meld together.
4. After the pickling process, give the cabbage a good stir and adjust the seasoning if needed.
Cooking Time: 5 minutes (plus refrigeration time)
Honey-Glazed Canned Cabbage with Cloves
Sweet and savory, this honey-glazed canned cabbage with cloves is a delicious twist on traditional sauerkraut. Perfect as a side dish or added to sandwiches for extra flavor.
Ingredients:
– 1 can of drained cabbage (16 oz)
– 2 tbsp honey
– 1 tsp ground cloves
– 1/4 tsp salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, combine honey, ground cloves, and salt. Heat over low heat until the honey dissolves.
3. Add the drained cabbage to a 9×13 inch baking dish.
4. Pour the honey-clove mixture evenly over the cabbage, making sure it’s well coated.
5. Bake for 20-25 minutes or until the cabbage is tender and caramelized.
Cooking Time: 20-25 minutes
Rosemary and Thyme Canned Cabbage
Elevate your canned cabbage game with this flavorful recipe that combines the earthy notes of rosemary and thyme. Perfect for snacking, adding to soups or salads, or serving as a side dish.
Ingredients:
– 1 head of cabbage, shredded
– 2 tablespoons olive oil
– 2 sprigs of fresh rosemary, chopped
– 1 teaspoon dried thyme
– 1/4 cup water
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped rosemary and cook for 1 minute, until fragrant.
3. Add the shredded cabbage, thyme, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender.
4. Add the water and continue to simmer for an additional 10-15 minutes, or until the liquid has reduced slightly.
5. Remove from heat and let cool before transferring to airtight containers.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your canning game! This article features 18 mouth-watering recipes for spicy canned cabbage, from classic sauerkraut to innovative twists like kimchi-style and honey-glazed. Discover a range of flavors, from sweet and tangy to hot and sour, all using the humble cabbage as the star ingredient. Whether you’re looking for a snack, side dish, or condiment, these recipes are sure to add some heat and excitement to your preserving routine.
Leave a Reply