Unicorn (Unicorn@Indenial.com)
Thu, 31 Dec 1998 08:43:18 -0500
Reader David Robson says: If you wish to make a real sponge cake,
BORROW all the ingredients.
Pickled cabbage is a staple of many of the cooking traditions of
northern Europe, and I have published a German version in the past.
Today's installment of our "New Year's Around the World" menu takes us
to Ireland. What makes this recipe stand out is that the cabbage can
be "put up" and will keep for several weeks in the refrigerator.
Irish Pickled Red Cabbage
1 red cabbage, approx. 3 lbs (1.5 Kg), cored,
washed, drained, and finely shredded
1/3 cup (80 ml) coarse, non-iodized salt
4 cups (1 L) malt vinegar
1/4 cup (60 ml) sugar
2 Tbs (30 ml) pickling spices
2 bay (laurel) leaves
8 whole peppercorns
Place the cabbage in a large stainless steel or glass bowl. Add the
salt, stir well, and let sit in a cool place for 2 days, stirring
several times. On the third day drain the cabbage thoroughly,
squeezing it dry in an old towel. Combine the remaining ingredients
in a large saucepan. Bring to a boil and cook for 5 minutes, stirring
frequently. Cool and strain. Put the cabbage into 4 one pint (500
ml) jars, and pour the pickling liquid over the cabbage. Cover and
refrigerate. Allow to age for 3 days before serving. Will keep up to
six weeks in the refrigerator. Makes 4 pints (2 L).
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