Spiced Cabbage

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            FOOD FUNNY
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Here's a cute one from April Rogers:

California vintners in the Napa Valley area, which primarily
produces Pinot Blanc, Pinot Noir, and Pinot Grigio wines, have
developed a new hybrid grape that acts as an anti-diuretic. It is
expected to reduce the number of trips older people have to make to
the bathroom during the night. The new wine will be marketed as
Pinot More.

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            TODAY'S RECIPE
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Whether you travel west of Philadelphia to Lancaster county or stay
in the city proper, you will find specialties of the Amish, Mennonite,
Brethren, and Schwenkfelder communities in simple family-style
restaurants and upscale eateries as well. Here is a small sampling
of Pennsylvania Dutch home cooking which is typified by the
uncomplicated preparation of locally grown products.

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Spiced Cabbage
[Tomato Pickle]

Tuesday's Soup or Salad
Vegetable Soup with Butter Balls
[Lettuce Soup]

Wednesday's Side Dish
Tomato Cakes
[Fried Noodles]

Thursday's Entree
Oven-Fried Chicken
[Barbecued Spareribs]

Friday's Dessert
Apple Dumplings
[Buttermilk Pie]

The Pennsylvania Dutch are renowned for their pickles and preserves,
and no self-respecting hausfrau would set a table - especially for
company - without exactly seven sweets and seven sours. This
cabbage is typical of the many relishes and condiments that adorn
the Pennsylvania Dutch table.

Pennsylvania Dutch Spiced Cabbage

1 head red cabbage, shredded
1/4 cup (60 ml) salt
2 quarts (2 L) cider vinegar
1/2 cup (125 ml) sugar
1 tsp (5 ml) celery seed
1 tsp (5 ml) freshly ground pepper
1/2 tsp (2 ml) each ground nutmeg, cinnamon, and allspice

Sprinkle the cabbage with the salt and let sit at room temperature
for 24 hours. Drain, pressing as much moisture out of the cabbage
as possible. Combine the remaining ingredients in a non-reactive
pot and bring to a boil over moderate heat. Place the cabbage in an
earthenware or glass bowl and pour the hot vinegar over it. Store
covered and refrigerated for up to 2 weeks. Makes about 3 quarts
(3 L).
Received on Mon Jan 9 06:12:02 2006