German Cabbage

Ingredients

• two small hard heads of red cabbage
• two rounding tablespoonfuls of melted butter or vegetable oil
• a level teaspoonful of salt
• three tablespoonfuls of vinegar
• one onion chopped fine

Method

1. 1

   Cut the cabbage into slices, discarding the stalk and veins.

2. 2

   Put melted butter or oil in a greased bowl, add cabbage, sprinkle with salt, vinegar, and onion.

3. 3

   Seal in a bag and bake for one hour with only one burner on after the first ten minutes.

Nutrition per serving

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 41. The excerpt below is the record exactly as published.

German Cabbage. — Take two small hard heads of red cabbage and cut in slices half an inch thick, discard- ing the hard stalk and veins. Put onto a greased wooden cookery bowl two rounding tablespoonfuls of melted but- ter or vegetable oil, then add the cabbage, sprinkle with a level teaspoonful of salt, three tablespoonfuls of vinegar and one onion chopped fine

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