How to Cook in Casserole Dishes

by Marion Harris Neil

PICKLED RED CABBAGE

• 1 large red cabbage
• Salt
• 1 teaspoonful red pepper
• 1 quart (4 cups) vinegar

Bring the vinegar to the boiling point and cool it; stir the red pepper into it. Quarter the cabbage, remove the stalk, pull the leaves apart, and wash it thoroughly.

Cut the leaves into thin shreds, arrange them on an earthenware dish, sprinkle a handful of salt over them, and allow to stand in a cool place for twelve hours.

Drain the cabbage, dry it in a cloth, and pack it in stoneware jars. Fill the jars with the vinegar so that the pickle is well covered, and tie down.