Instructions: Sprinkle cabbage with salt; let stand one hour. Drain well. In saucepan blend in next 5 ingredients. Bring to a boil, stirring. Stir in cabbage and onions. Reheat to boiling. Add pimiento. Remove from heat and stir in corn.

Spoon into hot sterilized jars, cover and refrigerate.

Will keep refrigerated several months.

Makes about 6 cups.

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