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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3 lb. red cabbage
1/3 cup coarse salt
1 qt. malt vinegar
1/4 cup sugar
2 tbsp. mixed pickling spices
2 bay leaves
1/2 tsp. peppercorns
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Directions:
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Core cabbage; discard any coarse leaves. Wash well; drain. Finely shred cabbage. Place in large stainless-steel or glass bowl. Add salt; stir well. Let stand in cool place 2 days, stirring well several times a day. On the third day drain cabbage well; squeeze dry in towel. Place in canning jars.
Combine remaining ingredients in large saucepan. Bring to boil; cook, stirring, 5 minutes. Cool; strain. Pour over cabbage in jars. Cover; refrigerate. Allow to age 3 days before serving. Will keep 6 weeks in refrigerator. Makes 4 pints.
Irish Cooking
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Comments from olga
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Delicious served with meat or poultry.
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