our vegetables: Trim and core cabbage and slice thinly with a
mong tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with
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.
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.
Trim cabbage.
Cut heads into small wedges.
Pack into jar, placing tomatoes and pepper about midway.
Pour salt over cabbage and add water.
Fill pint size freezer bag with water and weight mixture down.
Make sure water covers cabbage.
Cover jar with dish towel, held in place with a rubber band.
Store in warm place 10 to 14 days.
Can the same as kraut.
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.
s cold, pour it over cabbage and pepper mixture, ice and
about 5 minutes. Stir in pickled cabbage. Add chicken; cook and stir
Preheat oven to 325\u00b0.
Cook pork loin roast, fat side up, for 1 1/2 hours.
Sprinkle generously with salt, pepper and garlic powder.
Roast for first half hour uncovered.
Pour dill pickle juice or pickled cabbage in jar over roast.
Flip roast once.
Cook slow and long.
uter leaves and core of cabbage. Cut into 1 inch cubes
Cut the cabbage in pieces roughly 1\" X
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.
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.
owl or cork, toss the cabbage and peppers with the salt
r bruised leaves from the cabbage and cut out the center
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.
Cut the first 2 inches off the top of the cabbage and use for something else.
Trim away the base of the cabbage and cut the rest into about 2 inch slices. Put into a large bowl and add the remaining ingredients; mix well.
Spoon into a preserving jar, seal and leave for 3 days in a cool place (pantry or refrigerator).
This is a Thai dish to be used a a side dish with curries.
Break cabbage apart and cut into 2-inch pieces.
Wash well. Sprinkle liberally with salt and set aside for about 2 hours. Turn cabbage and set aside for another hour.
Rinse and drain. Add salt, Accent, red pepper and garlic to taste.
Add green onions, cut into 2-inch pieces.
Mix as a tossed salad.
Pack in a jar and cover tightly.
Leave space for expansion.
Leave at room temperature for a day, then refrigerate.
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.
Soak cabbage overnight in 1 quart of water with 1/4 cup of salt.
Next morning drain all but 1/2 cup of water.
Add rest of ingredients and mix well.
Press tightly into quart jars and cover.
Let stand at room temperature for 4 days.
Refrigerate. Serve cold.