Today we are going way back! This German cabbage relish is a real throwback! One that I may vaguely remember from my childhood and my German Grandmother. In researching regional hot dog specialties, I came across one that had a very interesting relish topping. To the best of my investigating this is very close to that. So today we share this regional favorite that is really kind of amazing and may be a new favorite for me! German cabbage relish is sweet, sour, sassy and satisfying!
First, I want to begin by saying that this recipe is NOT appropriate for canning. I have use ingredients that are not correct for canning and could be detrimental is used when home canning. If you are looking for a cabbage relish or what some southerners may know as “chow chow” I urge you to look up a safety tested canning recipe for that to be sure you are not going to make anyone or yourself sick. Now, moving on.
Today we are making a refrigerator, non canned, version. This recipe will make one quart of cabbage relish and you can keep this in your fridge for up to six months. This all starts off with plain white cabbage. I used about a quarter of a large head. So you will have lots left for homemade coleslaw or if you are inclined, sauerkraut. I have used both red and green bell peppers as well as onion and some grated carrots. These all make up the body of the relish. The flavor is where it shines. A water, vinegar and sugar brine is the key to a sweet and sour delicacy. Seasoned with turmeric, mustard powder and seeds as well as celery seed, this is a wonderful combination that is very reminiscent of my childhood and also reminds me of the Pennsylvania Dutch recipes I also remember.
The process begins with salting the vegetables. Blending them all together with a generous amount of kosher or pickling/canning salt will help to draw out the moisture prior to brining and preparing the relish. This is an important step and should not be skipped. Simply mix the vegetables all together, stir together with the salt to incorporate and cover. Allow these to sit for at least 30 to 45 minutes or longer if you are multi tasking. I left mine for 2 hours. Give this a stir every so often if you are able.
When you come back to the vegetables. You will see that they have rendered a lot of water. Place them in a strainer and rinse well under running water. Being sure to rinse the salt off very well. Then gently squeeze the vegetable mixture with your hands to remove as much water as possible. This will help when reducing the final product.
Now it’s time to cook the relish! Bringing the vinegar, water and sugar to a boil, being sure that all the sugar is dissolved, you can then add the vegetables and give everything a good stir. Add in the spices and stir again. Now bring this up to a simmer and continue to simmer for 15 to 20 minutes until it is lightly thickened and a lot of the moisture has cooked away.
The original recipe required a flour and water slurry to thicken the relish. I think we can do better. I do not recommend using flour to thicken this type of product. You will not have as long a shelf life in your refrigerator and the texture will become paste like and gross. I have chosen to use instant clear jel. This is an organic modified food starch that can be added to hot liquids without any problem. It helps to give the finished product body and a silky texture that will not break down. I added 1 tablespoon at a time until I reached the desired consistency.
Now you can jar up your relish, cool completely and enjoy on your bratwurst, hamburger or even draped over a brick of cream cheese and served with crackers! Delicious!
I hope you give this German cabbage relish a try some time soon and I hope you love it!
Happy Eating!
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