Title: Pickled Cabbage (Purple)
Categories: Pickle
Yield: 4 Servings

Text

Cut a sound cabbage into quarters, spread it on a large flat platter or dish and sprinkle it thickly with salt; set it in a cool place for twenty four hours, and cover with cold vinegar for twelve hours. Prepare a pickle by seasoning enough vinegar to cover the cabbage with equal quantities of mace, allspice, cinnamon, and black pepper, a cup of sugar to every gallon vinegar used, an da teaspoonful of celery seed to every pint. Pack the cabbage in a stone jar; boil the spices and vinegar five minutes and pour on hot. Cover and set away in a cool, dry place. It will be good in about a month. A few slices of beet root improves the color.

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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