Pickled Red Cabbage
From A year's cookery, 1880
Serves 6
This pickle should be used quickly as it deteriorates with keeping.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 250. The excerpt below is the record exactly as published.
Pickled Red Cabbage. — This pickle may be made in August or September. Choose a cabbage with a firm heart and of a deep red colour. Strip away the outer leaves and cut the cabbage into very thin shreds. Spread these on a dish, sprinkle salt well over them, and leave them for twenty-four hours. Squeeze the salt entirely from them. The more thoroughly this is done the better will be the colour of the cab¬ bage. Put them in a jar, cover with cold boiled vinegar
Cook this with the app: pantry check, scaling, and the assistant.