Red Cabbage

Ingredients

• two small, solid heads of hard red cabbage
• a tablespoonful of clean drippings, butter, or any nice fat
• a teaspoonful of salt
• three tablespoonfuls vinegar
• one onion

Method

1. 1

   Select two small, solid heads of hard red cabbage; divide them in halves from crown to stem; lay the split side down, and cut downwards in thin slices.

2. 2

   Put into a saucepan with fat, salt, vinegar, and an onion with cloves stuck in it.

3. 3

   Boil for two and a half hours, adding a little water if it becomes too dry.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 50. The excerpt below is the record exactly as published.

RED CABBAGE. Select two small, solid beads of hard red cabbage; divide them in halves from crown to stem; lay the split side down, and cat downwards in thin slices. The cabbage will then be in narrow strips or shreds. Pat into a saucepan a table- spoonful of clean drippings, butter, or any nice fat; when fat is hot, put in cabbage, a teaspoonful of salt, three table- spoonfuls vinegar (if the latter is very strong, use-but two), and one onion

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