| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Canning, Vegetables, Relishes |
1 |
Servings |
INGREDIENTS
| 4 |
md |
Vadalia onions; finely Chopped |
| 2 |
c |
Shredded cabbage |
| 1/4 |
c |
Salt (Yes 1/4 cup) |
| 1/2 |
c |
Packed brown sugar |
| 2 |
c |
Cider vinegar |
| 1 |
tb |
Dried mustard powder |
| 1/2 |
ts |
Turmeric |
| 1/4 |
c |
Flour |
| 2 |
tb |
Celery seed |
| 2 |
ts |
Mustard seed |
INSTRUCTIONS
Combine chopped onions and shredded cabbage in a large glass or crockery
bowl - not metal. Dissolve salt in one quart of water and pour over the
vegetables, mixing well. Cover and let soak overnight.
In the morning, turn the vegetables into a large colander and drain. In a
large pot, dissolve the brown sugar in cider vinegar. Mix mustard and
turmeric with 1/2 water, then add the flour, mixing well to make a thick
paste with no lump. Add this to the vinegar and brown sugar mixture and
stir to blend, again making sure there are no lumps.
Add celery and mustard seeds and bring it all to a oil over medium heat,
stirring to keep it from sticking. The mixture will thicken as it comes to
a boil. When it does boil, add cabbage and onions and continue to boil and
stir for five minutes. (This mixture is very pungent and will clear your
head in nothing flat while you stir) Put in sterilized jars, top with
sterilized lids, and process in hot water bath for 15 minutes to seal.
Makes 1 1/2 quarts.
Source: Washington Post 1992 Atlantic Monthly 1991 == Courtesy of Dale &
Gail Shipp, Columbia Md. == Submitted By DALE SHIPP On 05-06-94 (1820)
Posted to KitMailbox Digest by brightl@kitmailbox.com on 19771,,
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