Jewish Stewed Cabbage

Name: Jewish Stewed Cabbage
Ingredients: a tablespoonfuls of drippings; Shied a red cabbage very fine; 2 apples; I onion chopped fine; I tablespoonful of flour; J4 cup of water; mixed with vinegar; Season with salt; pepper; and sugar to taste; Add j4 cup of red wine

From 365 foreign dishes, 1908

Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 33. The excerpt below is the record exactly as published.

Jewish Stewed Cabbage. Shied a red cabbage very fine. Heat a tablespoonfuls of drippings in a pan ; add the cabbage ; cover and let stew with 2 apples, and I onion chopped fine. Then brown I tablespoonful of flour in hot butter; add J4 cup of water mixed with vinegar. Season with salt, pepper and sugar to taste. Pour the sauce over the cabbage ; let simmer ten minutes. Add j4 cup of red wine

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