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The New Zealand Railways Magazine, Volume 11, Issue 1 (April 1, 1936.)

White Cabbage Pickle

White Cabbage Pickle.

Mince six large onions and equal weight of white head of cabbage. Sprinkle with salt and stand overnight. Boil till soft in one pint vinegar. Thicken with one cup sugar, one tablespoon flour, two teaspoons curry powder and 1 tablespoon mustard, and boil for five minutes.