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Cabbage Relish

  • yield: Makes about 2 pints




  • 1 small white cabbage (about 1 1/2 pounds), cored and finely shredded (about 7 cups)
  • 2 medium red peppers, seeded and cut into 1/4-inch dice
  • 2 medium yellow onions, peeled and cut into 1/4-inch dice
  • 2 tablespoons coarse salt
  • 1 1/2 teaspoons whole black peppercorns
  • 1 teaspoon whole allspice
  • 1 bay leaf
  • 1 one-inch cinnamon stick
  • 1/2 teaspoon whole cardamom pods
  • 1/4 star anise
  • 1 1/4 cups apple-cider vinegar
  • 1 cup light-brown sugar, firmly packed


  1. Step 1

    In a nonreactive container, combine cabbage, peppers, and onions. Sprinkle with salt, and toss to combine. Cover, and refrigerate overnight.

  2. Step 2

    Remove cabbage mixture from refrigerator, and drain, discarding liquid. Rinse cabbage mixture with cold water, and drain again. Transfer cabbage to a large saucepan. Place spices (allspice, bay leaf, cinnamon stick, cardamom pods, and star anise) in a square of cheesecloth, and tie with kitchen twine. Add sachet to cabbage mixture. Combine vinegar and sugar in a liquid-measuring cup. Pour over cabbage mixture, and stir to combine. Bring to a boil. Reduce heat to simmer, and cook, stirring occasionally, for 20 minutes. Remove and discard sachet.

  3. Step 3

    Ladle relish into jars. Cool on a wire rack to room temperature. Cover, and refrigerate for up to 2 weeks.

Martha Stewart Living, October 1999