Yield: 1 Servings
|3 cups||Finely shredded cabbage|
|1 cup||Cider vinegar|
|2 tablespoons||Mustard seed|
|1 medium||Onion; minced (1/2 cup)|
|1 \N||Jar (5 ounces) pimiento;drained and chopped|
|2 cans||(12-ounces each) whole kernel corn; drained|
Sprinkle cabbage with salt; let stand one hour. Drain well. In saucepan blend in next 5 ingredients. Bring to a boil, stirring. Stir in cabbage and onions. Reheat to boiling. Add pimiento. Remove from heat and stir in corn.
Spoon into hot sterilized jars, cover and refrigerate.
Will keep refrigerated several months.
Makes about 6 cups.
Recipe by: RITA OERTEL
Posted to recipelu-digest Volume 01 Number 592 by ctlindab@... on Jan 24, 1998