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This popular dish somewhat resembles sauerkraut.
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| What You Need: |
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1 large cabbage (use a red cabbage if available; failing this, a white one will serve)
4 cloves
2 oz lard, margarine or butter
1 teaspoon salt
3 tablespoons vinegar
1 pint water
2˝ tablespoons sugar
2 - 3 peppercorns
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| How To Cook: |
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1. Remove the outer leaves and the hard part of the stalk, shred very finely, put into a colander, pour boiling water over it and allow draining.
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2. Melt the fat in a saucepan, stir in the shredded cabbage with the peppercorns, the cloves and the salt, pour in the vinegar, add a little water to prevent the cabbage from catching and simmer gently for about ˝ hour, adding more water, if necessary.
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3. Add 2 tablespoons sugar, stir and simmer for another 20 minutes.
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4. Taste, and if necessary add a little more sugar.
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5. Serve very hot with any kind of meat.
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