Pickled Cabbage
Cabbage & onion pickled in wine & spices - contributed by Judith Carr
  • 5 lbs. carrots shredded (OR: substitute cauliflower or artichokes)
  • 5 lbs. red cabbage, finely shredded
  • 5 lbs. onions, shredded
  • 8 cups vinegar
  • 1 tbs. each thyme, mace, & marjoram
  • 1 tsp. cloves
  • 2 tsp. black pepper
  • 1/2 cup melted butter
  • 1/4 cup salt
  • 1/2 cup sugar (optional)
  • orange slices (garnish)
Cook vegetables till fork tender in vinegar with spices and butter. If you wish a sweet and sour taste, add the sugar. Refrigerate overnight; serve as a relish or side dish, garnished with orange slices.

Pickled Cabbage is featured in Auld Alliance Royal Feast

Metric, Celsius, & Gas Mark Equivalencies

Judith Carr is an expert in Medieval baking and antique furniture restoration. An active member of the Society for Creative Anachronism, she is known for her love of animals, especially cats.

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Pickled Cabbage © 1995 Judith Carr | This page © 2000 James L. Matterer

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