Marinated Red Cabbage
(Marinated Red Cabbage Relish)
from The Victory Garden Cookbook by Marion Marash, Knopf 1982

8-9 cups finely sliced red cabbage
1 cup thinly sliced red or sweet onions
½ tsp mustard seeds
1 tsp celery seeds
2 bay leaves
2 tsp chopped garlic (optional)
2 cups water
1 cup red wine vinegar
2 Tb sugar
2 Tb salt

Mix cabbage with onions, mustard and celery seeds, bay leaves, and garlic (if you wish). Boil the water, vinegar, sugar and salt until the sugar dissolves. Pour the vinegar mixture over the cabbage, tossing well. The liquid should cover the cabbage. If it doesn’t, make up some more vinegar-water marinade. Put the cabbage in a covered jar or bowl. Refrigerate for 2 days, stirring occasionally. It will keep for up to 1 (week) (Makes 8 cups)

            You can add beet juice to the water for a more pronounced red color.

Boston Brown Bread (requires Adobe Acrobat) from Epicurious.com

Bread Pudding (requires Adobe Acrobat) from CooksIllustrated.com

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