Name: Lemon Pressed Cabbage
Ingredients: 1 Head savoy cabbage; 1 Handful (1*cup?) fresh cloud; Ear mushroom (or; Reconstituted dry, I; Presume would be fine).; 1/2 Lemon; 1 1/2 ts Salt

You and I can never imagine all the depths of hell. Shut out from us by a black veil of darkness, we cannot tell the horrors of that dismal dungeon of lost souls. Happily, the wailings of the damned have never startled us, for a thousand tempests were but a maidens whisper, compared with one wail of a damned spirit. It is not possible for us to see the tortures of those souls who dwell eternally within an anguish that knows no alleviation. These eyes would become sightless balls of darkness if they were permitted for an instant to look into that ghastly shrine of torment. Hell is horrible, for we may say of it, eye hath not seen, nor ear heard, neither hath it entered into the heart of man to conceive the horrors which God hath prepared for them that hate Him.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Digest, Feb95, Fatfree	1	Servings

INGREDIENTS

1		Head savoy cabbage
1		Handful (1*cup?) fresh cloud
		Ear mushroom (or
		Reconstituted dry, I
		Presume would be fine).
1/2		Lemon
1 1/2	ts	Salt

INSTRUCTIONS

Remove rib from each leaf cabbage.  Chop leaves into 1 inch squares
(approximately).  Chop mushrooms into 1/2 inch squares (approximately).
Slice lemon very thin and quarter slices.  Mix everything and press in
pickle press for an hour or so.  Drain off liquid and serve.
Nice, crunchy, refreshing, and good.
Refering to the book, I see that the closest recipe looks even better: they
use chinese cabbage instead of savoy, sliver the ribs and add them (duh),
and add fresh ginger.  Hmmm.  Maybe next time.  Oh, they used less mushroom
(no don't do that).
Source: Inspired by Tsukemono, created by Michelle.
Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume
15    Issue 6] Feb. 6, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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