*  Exported from  MasterCook  *

                             Pickled Cabbage

Recipe By     : 200 Years of Charleston Cooking, 1930
Serving Size  : 6    Preparation Time :0:00
Categories    : Pickles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lg           Cabbage
     1/2   c            Salt
                        White wine vinegar
                        Cloves
                        Mace
                        Allspice

  "Cabbage is a frequent constituent of pickles, but this is the
   first time we have had it pickled alone. This make a very sharp
   pickle--almost a condiment that might be used in place of
   horseradish. It is very good in an oyster cocktail sauce and may
   be used sparingly as a relish for meats."
  
  Slice or shred the cabbage very fine. Put it into an earthen dish
  and sprinkle with the salt, mixing it in well. Cover with another
  dish and let it stand for 24 hours.
  
  Drain the cabbage and take enough vinegar to cover it. Add, for
  each pint, 4 whole cloves, 2 blades of mace, and 4 whole allspice.
  Boil the vinegar for 2 minutes and pour over the cabbage. Seal in
  pint jars.

  Yield: 3 Pints
  
  The directions for sealing are to "cover it close with a cloth.
  Then tie it over with leather," but we find that the glass jar
  method is more satisfactory. -Bossis
  
  Posted by: Pat Stockett


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