CURRIED CABBAGE PICKLE

CURRIED CABBAGE PICKLE
1 cabbage, finely shredded with food processor or by hand
6 green peppers, finely sliced and cut into 1.5 cm in length
600 g onions, finely chopped
5 cups sugar
5 cups vinegar
30 ml salt
8 tablespoon curry powder. I used Rajah flavourful and mild, and 1 extra spoon Rajah Hot curry powder
10 ml gound ginger powder
5 ml white pepper
15 ml tumeric
20 ml mustard powder
a few bay leaves

Cook shredded cabbage for +- 30 minutes.
Add all other ingredients.
Cook until almost dry. Just a little liquid covering the cabbage.
Remove bay leaves before bottling.
Bottle and seal in sterilized jars while still hot.
Turn upside-down allow to cool.
Recipe and photo: Caroline du Plessis