Amber Waves: Plimouth Plantation Boiled Salad

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* Exported from MasterCook Mac *

 

Plimouth Plantation Boiled Salad

 

Recipe By : Amber Waves of Grain, Alex and Gale Jack

Serving Size : 1 Preparation Time :0:00

Categories : Vegetables Salads

 

Amount Measure Ingredient -- Preparation Method

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1 cabbage -- about 2 pounds

1/2 teaspoon sea salt

1/2 cup currants

1 tablespoon rice syrup

2 tablespoons rice vinegar

 

In macrobiotic households around the country, lightly boiled salads

are served frequently. These are made by boiling each ingredient

separately for 30 seconds to a minute or more, then combining and

serving with or without a shoyu dressing. While boiled salad is often

thought of as an Oriental dish, it was also traditionally made in the

West. The Pilgrims made boiled salad as a vegetable side dish. This

recipe is adopted from a sweet-and-sour combination still served at

seasonal dinners on Cape Cod.

 

Discard withered outer leaves and cut the heart of cabbage into

quarters. Fill saucepan one-quarter full with water. Add salt and

bring to a boil. Add cabbage, cover, and cook over a medium flame for

about 10 minutes or until tender. When done, drain off excess liquid.

Chop cabbage while still in pot with a wooden spoon, and add the

currants, rice syrup, and vinegar.Simmer gently for another 5 minutes

and serve.

 

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Per serving (excluding unknown items): 445 Calories; 3g Fat (5%

calories from fat); 16g Protein; 104g Carbohydrate; 0mg Cholesterol;

1110mg Sodium

Food Exchanges: 9 Vegetable; 3 1/2 Fruit

 

 

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