Dutched Red Cabbage

Ingredients

• Remove the outer leaves from a fine head of red cabbage.
• for each quart allow 1 tablespoonful of butter.
• 1 heaping tablespoonful of finely-chopped onion.
• ½ of a teaspoonful of salt.
• 2 tablespoonfuls of vinegar.
• add 1 teaspoonful of sugar when half done.

Method

1. 1

   Chop or shred the cabbage, soak in cold water for an hour, then drain.

2. 2

   Cook with butter, onion, salt, mace, and vinegar until tender, adding sugar halfway through.

As published

This recipe was extracted from 365 tasty dishes (1906), page 40. The excerpt below is the record exactly as published.

Dutched Red Cabbage. Remove the outer leaves from a fine head of red cabbage and chop or shred, cover with 146 cold water and let stand for an hour. Drain and for each quart allow i tablespoonful of butter, I heaping tablespoonful of finely- chopped onion, ^ of a teaspoonful of salt, a pinch of mace and 2 tablespoonfuls of vine- gar. Cover and cook slowly until tender, adding i teaspoonful of sugar when half don

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