Pickled Red Cabbage
From Blue Ribbon and Pure Gold cook book, 1905
Spices can be boiled with the vinegar for added flavor.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 76. The excerpt below is the record exactly as published.
Pickled Red Cabbage—Slice it into a colander and sprinkle each layer with salt; let it drain 2 days, then put it into a jar, and pour boiling vinegar enough to cover, and put in a few slices of red beetroot
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