Title: Trevor's Sauerkraut
Categories: Salad Preserve
Yield: 1 Servings

1/2		Cabbage, shred fine.
		Vinegar, your favorite, this can be plain, wine, spiced or c
		Black pepper, cracked.
		Assorted spices, of personal liking... This may include
		Dill,
		Caraway,
		Mace, or others.
1	ts	Butter, optional.

Shred the cabbage, discarding centre stem. Spread out in a large flat glass/ceramic bowl and cover with salt. Leave for 24 hours [with a 12 hour minimum.]

Wash thoroughly under running cold water. Drain and shake dry.

Place cabbage into clean glass jar/containers and fill with the vinegar. When you have all the jars filled with the vinegar, tip the vinegar out into a large saucepan, add the cracked black pepper and other spices and bring to the boil. Add the cabbage to the vinegar. Add butter, if so desired. Simmer 30 to 45 minutes. Allow to coll slightly. [While this is cooking, rinse, clean and sterilise the jars.

Place cabbage in the cleaned and sterilised jars, packing well, pour the hot vinegar mix evenly over the cabbage into each of the jars. If there is not quite enough to fill each, top up with more of the same initial vinegar. Seal and store for at least 1 week before use. Preferably 2 - 3 weeks minimum.

Keep in the refridgerator after opening.

A personal recipe of TREVOR POLLARD [of German descent] Written and typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 01-25-98 (10:06) Occ Bbs (51) Cooking

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