Select large, heavy cabbage, take off the outside leaves; Cut in quarters and then in thin shreds, using cabbage cutter. Sprinkle the salt over cabbage, mix thoroughly, and leave stand over night. Drain slightly and add the pepper and mustard seed, mix and place in crock. Add sugar and pickle spices, tied in a bag, to the vinegar, bring to the boiling point slowly and pour boiling hot over the cabbage to cover. If after cooling the vinegar does not cover cabbage, add more hot vinegar. May be used cold or, when heated, as a vegetable, in place of sauerkraut. Will keep indefinitely.
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