| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Relishes, Onions | 1 | Servings | |
INGREDIENTS
| 4 | Medium-sized vidalia onions; chopped fine | |
| 2 | c | (about half a medium head) shredded cabbage |
| 1/4 | c | Salt |
| 1 | qt | Water |
| 1/2 | c | Brown sugar |
| 2 | c | Cider vinegar |
| 1 | tb | Dried mustard powder |
| 1/8 | tb | Turmeric |
| 1/2 | c | Water |
| 1/4 | c | All-purpose flour |
| 2 | ts | Celery seed |
| 2 | ts | Mustard seed |
INSTRUCTIONS
Chop onions and shred cabbage into a large glass or crockery bowl. Do not use a metal bowl. Dissolve salt in 1 quart of water and pour over vegetable mix. Cover and let soak overnight. In the morning, turn vegetables into a large colander and drain. In a large pot, dissolve brown sugar in cider vinegar. Mix mustard powder and turmeric with 1/2 cup water; add flour, mixing to make a thick paste with no lumps. Add to vinegar-brown sugar mixture; stir to blend, again making sure there are no lumps. Add celery and mustard seed and bring to a boil over medium-high heat, stirring to prevent sticking. The mixture will thicken as it comes to a boil. When it boils, add cabbage and onion and continue to boil and stir for 5 minutes. Mixture is very pungent. Put in sterile jars, close with sterile lids and put in a boiling water bath for 15 minutes to seal. Makes about 1 1/2 quarts. Formatted and Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 178 by RecipeLu <recipelu@geocities.com> on Oct 29, 1997
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