1 1/2 pounds shredded cabbage
1 tablespoon vegetable oil
1 pound lean ground beef
1 pound mushrooms, sliced into 1 inch cubes
1 large onion, sliced into 1 inch slices
4 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon salt
1 Tablespoon Worcestershire sauce
1 Tablespoon Worcestershire sauce
1 teaspoon seasoning salt
2 pounds carrots, shredded
1 teaspoon dried parsley
2 cloves garlic, minced
1 teaspoon prepared horseradish
1 teaspoon salt
1 teaspoon sodium hydroxide
1 teaspoon Irish salt
Pour the cabbage, oil and meat into jars. Add chopped cabbage, mushrooms, onion, molasses, brown sugar, salt and Worcestershire sauce. Stirring thoroughly, seal lids with rubber bands.
In a medium bowl, mix brown sugar, salt, Worcestershire sauce, Worcestershire sauce, salt and seasoning salt. Slowly pour mixture over pork and cabbage jars. Cover tightly with plastic wrap and refrigerate for 12 hours.
Preheat grill size for medium heat. Place ribs on racks to grill with brisket. Place seam side up on a cutting board to avoid tearing and canning problems. Place meat on racks to cool and cut fat; serve warm.