Cabbage and Apple Salad

Ingredients

• 2 c of shredded cabbage
• Remove the seeds from a sweet pepper
• i T onion fine
• i apple, preferably a tart one

Method

1. 1

   Soak cabbage, chop pepper and onion, slice apple.

2. 2

   Layer in a salad bowl with dressing and serve cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 108. The excerpt below is the record exactly as published.

CABBAGE AND APPLE SALAD CHERRY SOUFFLE Plain Pot Roast An iron pot or very heavy kettle should be used for a pot roast. Select for a pot roast the middle or face of the rump, the round or shoulder. Wipe with a damp cloth. Heat the kettle thoroughly and then add the meat. Sear well on all sides, then raise from the bottom on a trivet or rack ; add I c water, cover tightly and cook slowly below the boiling point for 3 or 4 h. When the meat is tender, if there is still any liquor remaining remove the cover, allow it to evaporate and brown the meat. Baked Squash Wash and wipe a squash; saw into halves, then into quar- ters and remove the seeds. Place the pieces of squash skin side down in a baking pan, and bake in a moderate oven until tender. This will require about i h. Cabbage and Apple Salad Soak 2 c of shredded cabbage. Remove the seeds from a sweet pepper and chop fine. Chop i T onion fine. Pare and slice i apple, preferably a tart one

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