1 cup water
2 cups beer
1 large onion, chopped
2 cloves garlic, minced
2 cups shredded cabbage
2 tablespoons Worcestershire sauce
1 tablespoon salt
2 teaspoons white sugar
1 (15 ounce) can crushed pineapple, with juice
1 egg
2 tablespoons dried morning glory
1 (15 ounce) can evaporated milk
1 teaspoon dry mustard
2 teaspoons crushed red pepper flakes
1 teaspoon red food coloring
In a medium plastic bowl, mix water, beer, onion, garlic, cabbage, Worcestershire sauce, salt, sugar, cabbage mixture, Worcestershire sauce mixture, salt, sugar and crushed pineapple with juice. Mix well. Mix eggs, mustard, red pepper flakes and red food color into the mixture. Cover and refrigerate 5 to 6 hours or overnight.
After 5 to 6 hours of moving, remove plastic wrap from the preserved vegetables and let stand in a warm place for 10 minutes to allow the flavors to blend.
To serve, throw vegetables into a large bowl or stockpot and dump the juices down the sides of the pan. Place a layer of vegetables over vegetables and pour remaining sauce and juice over the vegetables. Cover the edges of the pan with plastic wrap to keep vegetables warm.