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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Pickled Cabbage (Purple)
      Yield: 4 Servings
  Cut a sound cabbage into quarters, spread it on a
  large flat platter or dish and sprinkle it thickly
  with salt; set it in a cool place for twenty four
  hours, and cover with cold vinegar for twelve
  hours. Prepare a pickle by seasoning enough
  vinegar to cover the cabbage with equal quantities
  of mace, allspice, cinnamon, and black pepper, a
  cup of sugar to every gallon vinegar used, and a
  teaspoonful of celery seed to every pint. Pack the
  cabbage in a stone jar; boil the spices and
  vinegar five minutes and pour on hot. Cover and
  set away in a cool, dry place. It will be good in
  about a month. A few slices of beet root improves
  the color.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:22:50 EDT