2 black peppercorns, well ground
1/2 teaspoon salt
2 and ½ tablespoons hot water
1 head garlic, crushed
1/2 pound Savoy cabbage, shredded
1 cup ketchup
8 (4 ounce) cans harbor beans, drained
2 decantations (optional)
1 quart vinegar, crushed
1 (1 ounce) jar minced onions
boiling water, optional
1 cup dry white wine
In a small saucepan over high heat, mix the pepper, salt and hot water. Bring the mixture to a boil for 5 minutes, then add the bulbs and cook until tender but firm, about 3 more minutes.
Stir the beans into the tomato and cook the rest in the saucepan. Mix in the ketchup, the garlic and the parmesan. Boil for about 1 hour.
When the sauce has thickened, add the vinegar and heat through. Add the onions and add them to the mixture. Simmer for 2 to 4 more minutes, then serve.