|North African Cooking|
|by Hilaire Walden|
Featuring more than one hundred fragrant and tempting dishes from Morocco, Tunisia, Algeria, and Egypt, an unusual cookbook explores the cuisine's...
1 - 10 of 56 for pickled cabbage
Result Page: 1
Mix cabbage sugar and salt; let stand 10 minutes. Then add remaining ingredients.
Mix cabbage and onions; add ... lids; process in boiling water bath for 5 minutes. (Start timing when water returns to boiling.) Makes 6 pints or 3 quarts.
Cut cabbage, pepper, celery ... paste. Add to pickles to thicken, stirring constantly to keep from sticking. Remove from heat and seal in sterilized jars.
Peel the cabbage in a large ... Cover label and store in a cool place. Can begin to eat after 1 week. Will begin to loose its crispness within 2 to 3 months.
Combine cabbage, onion and ... uncovered for 5 minutes. Remove spice bag, fill jars. Adjust lids. Process in boiling water bath for 5 minutes. Makes 6 pints.
Use a very ... shred a firm cabbage head finely. Sprinkle ... to mellow for at least one week before using: Great with corned beef. Yield 3 (16 oz.) jars.
Pour salt and water over cabbage and let stand ... over cabbage. (It must be cool or it will wilt the cabbage.) Place in sterilized jars and seal tight.
Soak 24 hours ... Drain and pack when cold with horseradish between layers. Heat together to boiling point. When cold, pour over cabbage. Do not weigh down.
1. Clean and chop the Chinese cabbage in 2 inches. ... mix with all the ingredients until cold. Then pour into the jar. Cover up good. Let stand 1 week.
Shred cabbage. Put in ... and bring to a boil. Pour over the cabbage and stir well. Refrigerate lat least 12 hours. Will keep one week in the refrigerator.
Result Page: 1
top of page