Heidelberg Cabbage

Ingredients

• Select two small, solid heads of hard red cabbage
• a table-spoon of clean drippings, butter or any nice fat
• a tea-spoon of sult
• three table-spoons vinegar
• one onion
• three or four cloves

Method

1. 1

   Slice the cabbage and sauté in hot fat with salt and vinegar.

2. 2

   Add an onion with cloves stuck in it and boil for two and a half hours, adding water if it becomes too dry.

As published

This recipe was extracted from Buckeye cookery (1892), page 187. The excerpt below is the record exactly as published.

HEIDELBERG CABBAGE. Select two small, solid heads of hard red cabbage ; ; divide them in halves from crown to stem; lay the split side down, and cut downwards in thin slices. ‘The cabbage will then be in narrow strips or shreds. Put into a sauce-pan a table-spoon of clean drippings, ‘butter or any nice fat; when fat is hot, put in cabbage a tea-spoon of sult, three table-spoons vinegar (if the latter is very strong, use * : Phe ror and one onion, in tated three or four cloves

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