|Cooking Around the World: Middle Eastern|
|by Sohelia Kimberley|
Includes unusual and exotic dishes for every occasion, from soups, and appetizers to meat, fish, rice and vegetable specialties, along with a fabu...
1 - 10 of 111 for pickled red cabbage
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.
Slice red cabbage and sprinkle each ... desired, add spice to vinegar and boil. Cauliflower put in after being salted will turn pink. Good with roast beef.
Put cabbage in bowl and ... over cabbage and stir well. When cool, refrigerate at least 12 hours. Will keep up to a week in refrigerator. Makes 4 servings.
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.
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.
Prepare the vegetables: ... tender. Combine carrots, cabbage, and squash ... avocado. Sprinkle with Spike. Wrap tightly in plastic wrap until ready to serve.
Grind onion, tomatoes, peppers, cabbage. Put in ... and cook 4 hours, adding vinegar and sugar as needed. Put in hot canning jars, screw band on tight.
Peel off corn husks and be sure to remove all remnants of the silk. Rinse corn and cut off ends. In a large pot, boil 2-3 quarts of water. When water ...
Par boil potatoes and cool completely. Combine rest of ingredients and mix with cold potatoes.
Mix vegetables with salt. Cover and let stand overnight. Drain. Put all other ingredients into large kettle. Mix mustard with a little vinegar and ...
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