Germanside
Red Cabbage
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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 The white ribbon cook book (1894) by Kathryn Armstrong, page 60. The excerpt below is the record exactly as published.
Red Cabbage — Slice into a colander, and sprinkle each layer with salt; let it drain 2 days, then put it into a jar, and pour hot vinegar enough to cover, and put in a few slices of red beetroot. Observe to choose the purple red cab- ba
Cook this with the app: pantry check, scaling, and the assistant.