12/18/2006 05:40:07 PM
Cabbage and Carrots
For when you need a pickle in a hurry! Serve with any grilled meats.
750 g cabbage
1 large carrot
1 tbsp salt
125 ml distilled white vinegar
2 tbsp sugar
1. Prepare the cabbage and cut into thin strips. Peel the carrot and trim into
julienne strips.
2. Place the cabbage, carrot and 2 teaspoons of the salt in a large pan and
cover with water.
Boil for a few minutes until the vegetables are just becoming soft. Drain, then
transfer
them to a bowl of ice and cold water to stop them cooking. Drain well
again
(use kitchen paper towels) and put into a bowl.
3. Mix together the vinegar, the remaining salt, and the sugar until the
sugar is dissolved,
and pour the liquid over the vegetables.
4. Put into a refrigerator, stirring occasionally, for 20 minutes.
I had ambition not only to go farther than any man had ever been
before, but as far as it was possible for a man to go.
- James R. Cook