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.
Instructions
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
Author's Comments
Delicious served with meat or poultry.