- 8 c. shredded cabbage
- 1 lg. onion, chopped fine
- 2 green peppers, chopped fine
Bring to a boil: 1 tsp. celery seed 1 1/2 c. vinegar 1 tsp. celery seed 1 1/2 tsp. mustard seed 1 tsp. turmeric 1 tsp. salt Pour boiling liquid over vegetables. Cover and let stand 2 hours. Will keep crisp for 3-4 weeks in refrigerator.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.