Red Cabbage à l'Allemande

Ingredients

• 2 and 1/2 quarts fine-shredded red cabbage
• 1 tablespoonful salt
• 1 even tablespoonful pepper
• 1 cup boiling water
• 1 glass of apple jelly
• 2 cupfuls red wine
• 1 cup pure lard

Method

1. 1

   Place lard in a large saucepan over the fire, add cabbage, stir until well mixed.

2. 2

   Add boiling water, salt, pepper, and onions; cook for 15 minutes.

3. 3

   Add wine and jelly, cover, and cook gently.

4. 4

   When tender, add vinegar, cook for 10 minutes longer, and serve.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 322. The excerpt below is the record exactly as published.

, add 2 quarts fine* shredded red cabbage, cook, and stir 5 minutes over the fire ; add IY2 pint of boiling water, 2 onions with 3 cloves stuck into each, 1 tablespoonful salt, 74 tablespoonful pepper, 2 tablespoonfuls sugar, Y4 pound dried apples previously soaked 7s ^^^^ ^^ ^^^^ water; cover, and cook slowly l7s hour ; then add 7s cup of white vinegar, boil 10 minutes longer, and serve. Bed Cabbage & I'AUemande. — Two and a half quarts of fine- shredded red cabbage, 17s ^^^^ tablespoonful salt, 1 even table- spoonful pepper, 1 cup boiling water, 1 glass of apple jelly, 2 large onions with 3 cloves stuck in each one, 2 cupfuls red wine, 7s ^^P vinegar, 1 cup pure lard

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