Pickled Mustard Cabbage
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 pounds Mustard cabbage
1/4 -(up to)
1/2 cup Light brown sugar
1/2 cup Water
1/4 cup Cider vinegar
1 teaspoon Salt
1 teaspoon Sherry

Preparation

1 1. Separate mustard cabbage leaves and cut across the grain in 1/2-inch sections. 2 2. Place sugar, water and vinegar in a deep pan. Bring to a boil over high heat, stirring until sugar dissolves. 3 3. Add cabbage. Bring to a boil again, stirring gently. Remove from stove and stir in salt and sherry. 4 4. Let cool. Then transfer to a tightly covered container and refrigerate overnight.