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(Pickled Cabbage Rose)
Serves 8 to 10
Four days before serving remove the outer
leaves from the cabbage and make an X at the base of the core. Place
the cabbage in a large pot of cold water and bring to a boil. Simmer
until just tender, 35 to 40 minutes. Drain in a colander and rinse
under cold water until cool enough to handle.
One small head white cabbage, about
3 medium raw beets, peeled and diced
3 ribs of celery, including leaves, diced
8 sprigs of parsley
One 4-inch dried hot red pepper
10 black pepper corns. OK. You can make it 12 peppercorns.
1 teaspoon of paprika
6 1/2 cups of red wine vinegar. Yes, it is 6 1/2 cups. No mistake
7 1/2cups of boiling water
Place cabbage on a flat surface.
Working carefully with one leaf at a time, bend each leaf as far as it
will go without breaking off from the core. Continue with each
subsequent leaf until the entire head of cabbage has been opened up to
form a “rose”.
In a large saucepan, combine the beets,
celery, parsley, hot pepper, peppercorns, paprika and vinegar. Bring
to a boil and simmer for 5 minutes.
Place the cabbage in a large stainless
steel or enamel pot. Pour the vinegar mixture over the cabbage, then
add the boiling water, just to cover. Place a plate on top of the
cabbage, weighting it so that the cabbage is completely immersed.
Leave unrefrigerated in a cool spot for 4 days.
To serve, chill the cabbage in the
refrigerator in its pickling liquid (it will keep for 4 days), then
lift it out onto a platter. Cut into wedges to serve.