- 1 green cabbage, about 1.2 kg (2 2/3 lb), finely sliced with a knife or mandolin
- 5 cups water
- 1 cup white wine vinegar
- 1/2 cup maple syrup (preferably dark syrup for its robust flavour)
- 4 cloves garlic, minced
- 1 tsp salt
- 1 tsp hot pepper flakes (or more, depending on desired level of heat)
- Put the cabbage, water, vinegar, maple syrup, garlic, salt, and hot pepper into a large pot. Cover and simmer over medium heat for 30 minutes or until the cabbage is al dente. Stir a few times while cooking.
- Meanwhile, perform the steps in the “Method for Preparing Jars and Lids,” found here.
- Remove the cabbage with a slotted spoon or silicone tongs, and distribute among the still-hot, sterilized jars to 2 cm (7/8 in) of their tops, then pour in the liquid to 1 cm (3/8 in) of the tops*.
- Use a non-metallic utensil to release air bubbles.
- Follow Steps 1 – 6 of the “Canning Method,” found here.
In partnership with :
*If too much liquid evaporated during cooking and you’re short, boil the following ingredients to make up for it:
- 250 ml (1 cup) water
- 60 ml (1/4 cup) white wine vinegar
- 30 ml (2 tbsp) maple syrup
- 1 pinch salt
YIELD: 4 – 500 ml (2-cup) jars
SERVING SUGGESTIONS: Excellent on hot dogs, hamburgers, and other sandwiches or as a side to grilled foods and fish and chips.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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