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Categories:
corned ham cabbage kale onions celery cheesecloth salt cracked black pepper ground black pepper red pepper ground red pepper celery dry mustard
Viewed: 114 - Published at: 3 years agoIngredients
- 16 to 20 lb. corned ham
- 2 large heads cabbage
- 2 lb. kale
- 10 large onions
- 1 large bunch celery
- 1 pkg. cheesecloth
- 3 Tbsp. salt
- 2 Tbsp. cracked black pepper
- 1 Tbsp. ground black pepper
- 4 Tbsp. crushed red pepper
- 1 Tbsp. ground red pepper
- 2 Tbsp. celery seed
- 3 Tbsp. mustard seed
- 3 Tbsp. dry mustard
Method
- Fill a 40-quart pot 2/3 full of water; put rack in bottom. Bring to a boil.
- Meantime, chop cabbage, kale, onions and celery. Place chopped ingredients in cheesecloth and immerse in boiling water for 7 minutes.
- Add all the spices in a quart jar; cover and shake well.
- After 7 minutes, remove chopped greens from water; dump in shallow pan and let cool.
