Recipe Archives->Preserving->Tomatoes Cabbage

Pickled Stuffed Tomatoes 
Serves 6
  
6 smooth, soft green tomatoes
1/4 cup coarse salt
1/2 head cabbage
1 Tbsp whole mustard seeds
1/4 tsp ground cloves
1/4 tsp ground allspice
6 cups cold white vinegar
3 chipotle chilis
3 garlic cloves, peeled
  
Remove a slice at the stem end of tomato. With a melon baller remove
seeds and ribs, leaving outer wall intact. Sprinkle inside of each
tomato with 1 tsp salt.  Place tomatoes upright in a glass or
plastic container with enough room to hold the tomatoes in one
layer with the top slices next to them. Cover with cold water and
soak 24 hours. The next day take the tomatoes out and drain upside
down.

While they are draining, shred cabbage into a large glass or crockery
bowl.  Toss the cabbage with rest of the salt, and set aside for
30 minutes until it gives off moisture. Cover the cabbage with cold
water, swish to remove salt and drain it in a colander. Rinse and
dry the bowl. Squeeze handfuls of the cabbage to remove as much
liquid as you can and place the cabbage back in the bowl.

Toss cabbage with mustard, cloves and allspice and pack gently into
the tomatoes. Replace the tops and tie in place with kitchen twine.
Scald the tomato container and place tomatoes in it upright. Cover
tomatoes with the vinegar, add peppers and garlic, and place a
scalded plate over the tomatoes. Weight the plate so that the plate
is under the vinegar level but does not crush the tomatoes. Cover
the container with plastic wrap. Let the tomatoes sit in a cool
place for 1 week.

Printable version: tomatoes-cabbage.txt.