Pickled Red Cabbage

Ingredients

• To each quart of vinegar
• .1 oz. of ginger
• 1 oz. of black peppercorns
• a little Cayenne
• firm and red cabbage

Method

1. 1

   Trim and shred the cabbage, season with salt, and let sit for 24 hours.

2. 2

   Drain, boil vinegar with spices, cool, and pour over cabbage.

3. 3

   Ready in about three weeks.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 30. The excerpt below is the record exactly as published.

ite and red cabbage are also served washed and finely shredded as a salad. Cold Slaw. When slaw is to be served cold, proceed to shred the cabbage as before directed, and season with salt, pepper, a little castor sugar, and a pinch of dry mustard. Oil and vinegar are then added, after which it is well mixed and dished up. Cabbage with Apples ( German Dish). Select one or two large firm white-hearted cabbages ; trim, wash, and shred them as finely as possible ; peel 3 large sour cooking apples, cut them into thin slices, and remove the cores. Melt about 2 oz. of butter or lard in a large stoneware stew-pan, line the bottom with thin slices of bacon, put in the cabbage and apples well mingled, cover with slices of lean raw ham, place a few bits of butter here and there on top, and bake in a moderately heated oven for about 3 hours (see that the stew-pan is well covered). Add a gill of rich stock and a dash of vinegar, and season to taste with salt, pepper, and nutmeg. Dish up, and serve hot. Pickled Red Cabbage. To each quart of vinegar, allow .1 oz. of ginger, well bruised, 1 oz. of black peppercorns, and also a little CARDOONS. 65 Cayenne if liked. Trim the outside leaves of the cabbage (which should be firm and red), cut in quar- ters, remove the stalks, and cut the cabbage into fine shreds. Lay these in a basin, and season well with salt, covering them with a dish. Let them remain thus for 24 hours, then turn into a colander to drain off the water. Put the shredded cabbage in jars, boil up the vinegar with spices in the above- given proportions, and when cold, pour over the cabbage. The pickle will be ready for use in about three weeks. A very small quantity of cochineal boiled with the vinegar adds much to the appearance of this pickle, but it does not improve the flavour. Sauerkraut ( Sour Cabbage). Select the required number of firm, white autumn cabbages, trim oft the withered leaves, cut each in half and remove the stalks. Wash and drain the cabbages and shred them finely (this is usually effected by a large vegetable slicer). Now put the shredded cabbage in a large earthenware pan or oaken tub. Season each layer liberally with common salt. When the vessel is filled, place a lid on the cabbage, and press it down with heavy weights. At the end of six weeks, when the fermentation is complete, it should then be ready for use. It is generally cooked in its own liquor, with bacon or pork and sausages. • Cartloon with Marrow. Cardoons resemble in their form members of the celery family, but are of a different taste. Com- mence by taking off the large stalks outside the cardoon which arc too hard to be used. Cut the other stalks into pieces of about 4 in. in length, and take off the stringy parts. Rub each piece with half a lemon, and place in a stew-pan contain- ing some acidulated water. Blanch quickly, and rinse in cold water. Take a braising pan, line it K 66 HOW TO COOK VEGETABLES. with slices of bacon, on which place the cardoons. Season with salt and add 2 or 3 peeled and sliced onions, a bouquet - garni, and parsley. Cover the vegetable with slices of bacon, and moisten with some white stock. Let it simmer until quite tender. Then drain and serve in a vegetable dish. Surround the cardoons with small croustades of bread, garnish with cooked beef marrow, and serve with Espagnole or Mad ere sauce. Cardoons with Parmesan Cheese. After having prepared and cooked the cardoons as stated in the preceding recipe, drain and arrange in layers on a china gratin dish, and sprinkle over some grated parmesan cheese. Then place over the second layer of cardoons, then a layer of cheese, and a third layer of the cardoons. Sprinkle the surface with more cheese ; pour over a little melted butter, and brown in a hot oven. Serve with it a little Espagnole sauce. Cardoons and Bechamel Sauce. Prepare and cook the cardoons in salted water containing lemon juice. After having drained them, arrange in a vegetable dish, cover with a well-reduced Bechamel sauce, sprinkle over very little cayenne

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