German Cabbage

Ingredients

• 4 cups red cabbage, sliced and soaked 20 minutes in cold water
• 1 tablespoon finely chopped onion
• 2 tablespoons butter
• 2 tablespoons vinegar
• 1 1/2 teaspoon salt
• 1/2 tablespoon sugar
• Few gratings nutmeg
• Few grains cayenne

Method

1. 1

   Cook cabbage, covered, with other ingredients except vinegar and sugar, until tender.

2. 2

   Add vinegar and sugar.

3. 3

   Cook 5 minutes.

4. 4

   If desired, sprinkle with 1/4 teaspoon caraway seeds.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 189. The excerpt below is the record exactly as published.

GERMAN CABBAGE 4 cups red cabbage, sliced and 1 tablespoon finely chopped onion soaked 20 minutes in cold Few gratings nutmeg water Few grains cayenne 2 tablespoons butter 2 tablespoons vinegar 1% teaspoon salt Y% tablespoon sugar Co

Cook this with the app: pantry check, scaling, and the assistant.