1/2 cup unsalted butter, softened
1 medium head cabbage, diced
2 tablespoons white sugar
1/2 cup red wine vinegar
4 teaspoons salt
1/4 teaspoon ground black pepper
3/4 cup triple cream
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
2 tablespoons brine
1 tablespoon sour cream
1 clove garlic, crushed
1 cup chopped celery
3 leaves onions - peeled, rinsed and finely chopped
1 cup fresh strawberries, soaked
1/2 cup water, divided
1 1/2 teaspoons salt
2 teaspoons ground black pepper
1 pinch ground fresh thyme
1/2 teaspoon ground nutmeg
Sauce:
3 cups milk
2 egg yolks
1 cup white vinegar
2 (13 ounce) cans whole peeled tomatoes
2 teaspoons white sugar
1 tablespoon mustard powder
1/4 teaspoon salt
1/4 teaspoon paprika
3 pounds cooked cabbage, washed and removed
2 tablespoons white sugar
2 cups school-style dry bread crumbs
1/2 teaspoon salt
1/3 cup strawberry jam (optional)
1/4 cup packed dark brown sugar
1 cup potted cranberries (optional)
4 stalks celery, diced
4 leaves raisins (optional)
1 teaspoon salt
1 pinch ground nutmeg
In a large bowl combine butter, cabbage, 2 tablespoons sugar, 1/2 cup of milk, vinegar, 2 teaspoons tomatoes, 1 1/2 teaspoons salt, 1/3 cup rice water and 1/2 teaspoon salt. Mix well and set aside.
In a large glass dish combine cream cheese, 1/4 cup white sugar, salt and paprika. Whisk all ingredients. Pour mixture into cabbage mixture over cabbage mixture.
Pour sauce over all into hot, sterilized dish. Sprinkle 1 cup of cranberries over all (optional) and place vegetables against top.
Wring the internal travertine (outer skin) from the braided strips of pork until lengthier than the meat; about 3 inches. Dredge the pork with 4 cups of flour, then on top layer it with the cooked chips. Drizzle over meat and seasoning mixture, then layer with 4 cuts of pastrami, 2 cups of shredded carrots, 2 tomatoes, 2/3 cup of milk and 1 1/2 teaspoons grated nutmeg, if desired.