Title: Raw Cabbage Pickle (Old)
Categories: Pickle Preserve Ethnic
Yield: 2 Quarts?

1	lg	Head cabbage
1 1/2	tb	Salt
1	ts	Celery or mustard seed
1/2	c	Sugar
3/4	c	Vinegar

Shred cabbage coarsely. Add salt and sugar and work it well into the cabbage. Add vinegar and spice and let stand 12 hours before serving.

Mrs. Amos K. Mast of Pennsylvania. _Mennonite Community Cookbook_ Mary Emma Showalter 1950 The Mennonite Community Association ISBN 87883-0411 Typos by Jeff Pruett

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