To pickle Red Cabbage
This is the time of year for preservation. I am amused by H. Glasse in her receipt To pickle Red Cabbage that she writes: It is a Pickle of little Use, but for garnishing of Dishes, Sallets, and Pickles, tho’ some People are fond of it. I find it an excellent pickle! The cabbage needs to be sliced thin and pickled in salt and vinegar with an Ounce of All-spice. The all-spice, otherwise known in the 18th century as Jamaican pepper is pictured in the small redware bowl.
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Heart to Hearth Cookery 
Susan.
This dish is still served in Dutch homes…the Dutch tart apples is called Rode Kole…when a delicious hunk of pork roast is added the dish become Rode Kole mit Speck. “Speck” being the Dutch work for pork.
The Dutch “borrowed” this dish from a German dish with a somewhat close sounding name.
We serve this in our home every few weeks! 🙂
Blessings,
Al
By: Al Lane on March 16, 2011
at 6:39 am