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Cabbage relish #2
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| Categories: |
Cabbage, Dips & Spreads, Exotic, Relishes, Vegetables |
| Yield: |
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Ingredients:
| | -JUDI M. PHELPS | | 4
| cup | Green cabbage, thinly sliced | | 2
| tsp | Salt | | 1
| small | Onion, cut in thin strips | | 1/8
| tsp | Mustard seed | | 1/8
| tsp | Celery seed | | 1/2
| cup | Distilled white vinegar | | 1/4
| cup | Water | | 1/2
| med | Green pepper, seeded and | | | -slivered | | 1
| small | Carrot, coarsely grated | | 1/4
| cup | Sugar |
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Procedures:
| 1 | Sprinkle cabbage with salt; let stand 1 hour. | | 2 | Press out all liquid that forms. | | 3 | Discard liquid; mix cabbage, mustard seed and celery seed. | | 4 | Bring vinegar, water and sugar to boil; pour over cabbage mixture. | | 5 | Cool. | | 6 | Add carrot and green pepper. | | 7 | Cover and chill a few hours to blend flavors. | | 8 | Drain well before serving. | | 9 | Makes about 1 quart |
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