owl or cork, toss the cabbage and peppers with the salt
our vegetables: Trim and core cabbage and slice thinly with a
Grate or shred cabbage into very thin slivers.
Place cabbage in a porcelain bowl.
Add 1/2 cup of olive oil.
Add 1/4 cup of Apple cider vinegar (I like the organic one).
Add 2 to 3 tablespoon of raw honey.
Toss and mix everything together and add salt & pepper to taste.
Store in glass jar(s). Keeps fresh for a long time.
The ratio can be adjusted to your taste. If you like it more tart, add more vinegar and so on.
mong tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with
o a boil the sugar, vinegar and water; boil for 3
uter leaves and core of cabbage. Cut into 1 inch cubes
Bake cabbage for 1 hour.
Remove the charred outer leaves. Cut the cabbage into 1-inch wedges with the core attached. Simmer the water, vinegar and spices for 5 minutes.
Pour over the cabbage in a jar and seal.
Keep refrigerated.
Grate head of cabbage in food processor.
Dice celery and pepper.
Add celery seed.
Dissolve the sugar and salt thoroughly in the vinegar and water.
This stores in the refrigerator very well.
Just use enough to liberally coat the grated cabbage. Refrigerate several hours.
Stir once or twice to season well. Makes 6 to 8 servings.
Bring
vinegar,
salt, celery seed and dry mustard to a boil. Add
oil
to
vinegar
mixture; do not boil.
Pour over cabbage and
onions.
Let
stand
at
least 8 hours, stirring often. Serves 8 to 12 and keeps several days.
Heat on stove the vinegar, water and sugar until sugar dissolves.
Add celery seed.
Let cool.
Pour over cabbage and green bell pepper.
Refrigerate overnight.
Serve.
Layer.
Shred cabbage and place half in bowl.
Shred onion and place half in bowl; sprinkle sugar (1/2 on the bottom and 1/2 on the top).
Heat the vinegar, salad oil, sugar, dry mustard and celery seed together.
Pour hot mixture over all and seal with lid. Keeps 2 weeks in refrigerator.
Freezes indefinitely.
Salad also good on hot dogs.
Dice the potatoes, beet and carrot.
Slice the cucumber and chop the pickled cabbage.
Add chopped onion.
Make a dressing with the rest of the ingredients and pour over the salad.
Mix well. Garnish with slices of hard-boiled eggs or diced, cooked ham to make a complete one-dish meal.
Chop up cabbage.
(Can use food processor.)
Cook until tender. Add turmeric to desired color.
Grind up green tomatoes and pepper with sausage grinder, mix with cabbage, and squeeze out water.
In large stainless steel pot add vinegar, sugar & water.
Dissolve sugar.
Place spices in cheese cloth.
Secure tightly.
Place in pot.
Add cabbage mixture.
Cook about 30 minutes.
Pack in hot sterilized jars.
Seal.
This is very good as a side dish with hamburgers.
Roast Szechuan peppercorns in a small DRY saucepan over medium heat for about 5 minutes, unil fragrant.
Add all remaining ingredients, except the cabbage, and simmer for 20 minutes.
Pour over cabbage in a bowl with a fitted lid.
Remove peppers unless you want the cabbage to be really hot.
Refrigerate overnight, at least, until ready to use.
Serve with any oriental meal, or eat as a snack anytime.
Keeps in the fridge for a couple weeks or longer.
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.
Chop
cabbage
and
other vegetables very fine.
Can be put in blender to chop.
Add salt to mixture with enough water to cover. Let stand
for
1
hour.
Drain
well.
Combine and boil for 1 minute the sugar, vinegar, 1/4 cup water and celery seed.
Cool to room temperature.
Mix this and cabbage mixture together.
Put in containers and freeze.
Place cabbage, apple, vinegar, cranberry and salt in a pot; simmer under lid for 1 hour.
Remove the lid and cook for another 10 min to let some of the moisture steam off
Remove from heat and if needed strain lightly, you will need to have a bit of moisture left but the cabbage should not be swimming in it.
Add sugar until desired tartness is achieved.
Bring sugar and vinegar to slow boil for 5 minutes.
Cool and pour over grated cabbage, carrots, celery and green peppers.
Chop cabbage as for slaw.
Add onions, peppers, mustard seed, celery seed, turmeric and salt.
Heat vinegar and brown sugar. Pour over mixture and mix well.
Pack in jars and seal.
Hot water bath for 10 minutes.
Take cabbage, carrots and mangoes either put into blender to cut or use a slaw cutter.
If using blender, you'll have enough water; if slaw cutter, add some water and let stand also add salt. After 1 hour, drain (squeeze a little to remove some of the saltwater).
Take 2 cups sugar, 1/4 cup water, 1 cup vinegar and 1 teaspoon celery seed and boil for 1 minute and cool at room temperature.
Mix all ingredients together and freeze in container. Makes about 2 pints.
Thaw when ready to use.