Red-Cabbage Salad
From A guide to modern cookery, 1909
Serves 4
The julienne of cabbages may be parboiled for a few minutes to modify the rawness.
Presented as published in 1909. 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 guide to modern cookery (1909) by A. Escoffier, page 355. The excerpt below is the record exactly as published.
RED-CABBAGE SALAD Suppress the midribs of the leaves; cut the leaves into a julienne, and season them with oil
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