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Pickled Cabbage (Red or White)
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 268. The excerpt below is the record exactly as published.
PICKLED CABBAGE. (Red or White.) Remove the outer leaves, quarter and reject the stalk. Cut in slices one-third of an inch thick; put in a jar with salt sprinkled between the layers and let stand over night. Next morning drain dry as possible and cover with boiling hot vinegar spiced to the taste
Cook this with the app: pantry check, scaling, and the assistant.