Pickled Cabbage - cooking recipe

Ingredients

cabbage
salt
water
1 lb. brown sugar
2 gal. vinegar
1 Tbsp. nutmeg
1 Tbsp. mustard
1 Tbsp. ginger
1 Tbsp. horseradish
1 tsp. turmeric

Preparation

Quarter cabbage and let stand in salt water 24 hours.
Then cook in clear water until you can pierce with a straw.
Mix sugar, vinegar, nutmeg, mustard, ginger, horseradish and turmeric.
Let stand for 24 hours.
Mix in cabbage and put in stone or glass jars. Keep about 14 days, then put in quart jars with same brine and seal jars.