Pickled Red Cabbage
From Superior cook book, 1905
Serves 8
Cauliflower cut in branches and thrown in after being salted will look a beautiful red.
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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 119. The excerpt below is the record exactly as published.
Pickled Red Cabbage. Slice into a colander and spi-inkle each layer with salt, let it drain 2 days, then put jjito'a jar, and pour boiling vinegar enough to cover
Cook this with the app: pantry check, scaling, and the assistant.