Old Dutch Pickled Cabbage

1. 1

   Bring to a boil the sugar, vinegar and water; boil for 3 minutes.

2. 2

   Let cool.

3. 3

   Dissolve 2 teaspoons salt in quart of water. Stir in ice cubes (about 1 tray full).

4. 4

   When water is cold, pour it over cabbage and pepper mixture, ice and all.

5. 5

   Stir lightly to mix; let set about 30 minutes, until crisp.

6. 6

   Add 1 shredded carrot and 1 stalk celery (diced).

7. 7

   Squeeze and drain cabbage and pepper well. Mix in carrot and celery.

8. 8

   Place in airtight container.

9. 9

   Pour vinegar mixture over cabbage mixture; stir well.

10. 10

    Cabbage will settle to bottom.

11. 11

    Refrigerate at least overnight, as it improves with time.

12. 12

    Stir mixture once in a while, until cabbage settles to bottom.

* Per serving · 4 servings · Values may vary.

No additional tips available.