Onion and Cabbage Salad

Ingredients

• a firm head of cabbage
• an onion
• one-half cup vinegar
• one-half cup water
• salt
• pepper
• bacon cut in very small pieces

Method

1. 1

   Cut the cabbage in very thin slices and soak in cold water for an hour.

2. 2

   Peel and slice the onion in a similar manner.

3. 3

   Drain both in a colander.

4. 4

   Fry the bacon until the grease is rendered, then add vinegar and water, boiling for a few minutes.

5. 5

   Pour this mixture over the salad, sprinkle with salt and pepper, and cover to retain steam for a few minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 62. The excerpt below is the record exactly as published.

ONION AND CABBAGE SALAD. Mrs. Chas. Anderson, Hollywood, Cal.— Take a firm head of cabbage, cut the outside leaves away and use the new tender part. Cut the cabbage in very thin slices and put In a bowl of cold water for an hour. Peel an onion and slice; also fix the same as the cabbage is another bowl of water. When time to serve the meal, put the cabbage and onion all in a colander and let all the water drain off. Have a frying pan on the stove and put into it ba- con cut in very small pieces and let the grease fry out— be careful not to burn It. When grease is out, pour one-half cup vine- gar and one-half cup water into pan of bacon and grease and let boil a few minutes. Then put your salad into the regular serving dish and sprinkle with salt and pepper. Then pour the contents of the frying pan over the salad. Cover the dish so as to retain the steam for a few minutes. No. 120. OYSTER SALAD. Miss Cathrine Hayes, 125 N. Johnston st— Cook for a few minutes a pint of oysters in their liquor. Orain and cover with this dressing: Beat well two eggs and to them add one-fourth cup each milk and vinegar, one-half teaspoon each mustard, celery salt, salt, dash cayenne pep- per and two tablespoons butter. Cook in a double boiler, until thick. Pour over the oysters and when cold, set on ice. Serve on a bed of watercress after mixing with a scant pint of diced celery. No. 121. PERSIAN SALAD. Miss Marie Woods, 635 St. Paul ave. — Lettuce, watercress, tomatoes and celery are the ingredients of this utterly delicious salad. Wash all thor- oughly and put in the ice box for some time before preparing. Skin two large tomatoes and cut in blocks; chop the celery (one- half cupful;) cut up a small bunch of cress and shred one small head of lettuce. Take the yolk of a hard-boiled egg, a tablespoonful of rich milk or cream, a teaspoonful of chutney; mix well, add a saltspoonful of salt and half a saltspoonful of pepper. Beat all until per- fectly smooth, then pour over the salad; sea- son tomatoes and celery separately, each with one saltspoonful of salt. Garnish with lettuce leaves. No. 122. POTATO SALAD. Mrs. N. G. Ledgerwood, 1577 West Twenty-first street. — Pare and slice some cold boiled potatoes; peel and slice thin one onion; mix on a salad dish and pour over them the following dressing: Three eggs (beaten,) one cup sour cream, one teaspoonful salt, one teaspoonful of mustard, one-half teaspoonful of red pepper wet in a little water, one-half cup of sugar, butter size of an egg. Mix all together, set on fire, add one pint of vinegar slowly and stir all the time, until it thickens, but do not let boil. No. 123. POTATO SALAD. Mrs. Frank A. Howe, No. 430 Cedar avenue, Long Beach, Cal. — Take one quart of potatoes, boiled and cut in cubes; one small onion, chopped fine; whites of three hard-boiled eggs, sliced; mix all together and use the following dressing: 38 COOKING AND OTHER RECIPES. One-Half cup vinegar

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