Sunday, April 10, 2011

Pickled Cabbage Salad

Pickled Cabbage Salad
1 head cabbage, sliced
1 large carrot, grated               Combine and put into jar
1 large onion, sliced
½ head celery, chopped
¾ t salt
¾ c sugar                                  sprinkle over
¾ c sugar
1 t salt
1 c vinegar
¾ c oil
2 T prepared mustard               Boil, pour over
2 T celery seed                          the cabbage in the jar
2 T mustard seed, optional
I love looking at people's cookbooks.  When I know someone well enough, sometimes I will peruse their recipe collection while we visit. I have Tanya to thank for this recipe. It keeps 5-6 weeks in the fridge, but you can use it as soon as it gets cold.  This much cabbage fills a gallon jar, but soon wilts down to much less.  I made it every fall when we were on the farm, as I could add a spoonful or two to the side of the plate I took out to the field, and there was not the typical salad mess to clean up.  But it’s just as good now, I discovered.  The only issue might be the space in the refrigerator.

No comments:

Post a Comment