Combine chopped onions and shredded cabbage in a large glass or crockery bowl - not metal. Dissolve salt in one quart of water and pour over the vegetables, mixing well. Cover and let soak overnight. In the morning, turn the vegetables into a large colander and drain. In a large pot, dissolve the brown sugar in cider vinegar. Mix mustard and turmeric with 1/2 water, then add the flour, mixing well to make a thick paste with no lump. Add this to the vinegar and brown sugar mixture and stir to blend, again making sure there are no lumps. Add celery and mustard seeds and bring it all to a oil over medium heat, stirring to keep it from sticking. The mixture will thicken as it comes to a boil. When it does boil, add cabbage and onions and continue to boil and stir for five minutes. (This mixture is very pungent and will clear your head in nothing flat while you stir) Put in sterilized jars, top with sterilized lids, and process in hot water bath for 15 minutes to seal. Makes 1 1/2 quarts. Source: Washington Post 1992 Atlantic Monthly 1991 == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By DALE SHIPP On 05-06-94 (1820) Posted to KitMailbox Digest by email@example.com on 19771,,
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|Serving Size: 1 Serving (2053g)|
|Recipe Makes: 1|
|Calories from Fat: 268 (13%)|
|Amt Per Serving||% DV|
|Total Fat 29.8g||40 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 5g|
|Cholesterol 0mg||0 %|
|Sodium 368.4mg||13 %|
|Potassium 4462.5mg||117 %|
|Total Carbohydrate 441.2g||130 %|
|Dietary Fiber 47.9g||191 %|
|Sugars, other 393.4g|
|Protein 43.6g||62 %|
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Calories per serving: 2054
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