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Title: Pickled Red Cabbage
Categories: Pickles
Yield: 4 Servings

1 1/3 c Red cabbage; cored; finely
-shredded
1/2 c Dry white wine
1/2 c White vinegar
1/4 c Sugar
1/8 ts Allspice
3 Juniper berries
1 sm Bay leaf
Honey or sugar; to taste;
-(optional)
Lemon juice; to taste;
-(optional)

This is an excellent quickly aged red cabbage. It is the creation of
Len Allison, chef-owner of Manhattan's Hubert's restaurant. It is
spiced with juniper berries, allspice, and bay leaf. Honey or sugar
may be added to give it balance.

Bring enough water to the boil to cover the cabbage when it is added.
Add the cabbage and let stand 30 seconds. Drain and put cabbage in a
glass bowl or jar.

Bring the wine, vinegar, sugar, allspice, juniper berries, and bay
leaf to the boil. If desired, add honey or sugar and lemon juice.
Pour this over the cabbage. Let stand uncovered until cool. Chill
overnight or longer. This pickle, properly refrigerated, will keep a
week or longer.

Recipe by Len Allison

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