Red Cabbage Salad

Name: Red Cabbage Salad
Ingredients: i^ lb. red cabbage.; 5 tablespoonsful oil.; I gill vinegar.; A pinch of salt.; I tablespoonful sugar.; I teaspoonful chopped onion.; A pinch of pepper.

From German cookery for the English kitchen, 1906

Slices of boiled celery root and a few slices of apple may also be added.

Presented as published in 1906. 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

Nutrition per serving

303Calories

8 gProtein

59 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories303 kcal

Protein8.5 g

Carbohydrates59 g

Fiber0.1 g

Sugars13 g

Total Fat1.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium82 mg

Potassium1837 mg

Calcium219 mg

Iron0.1 mg

Magnesium92 mg

Phosphorus249 mg

Zinc1.7 mg

Copper0 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C367 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K220 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.5 mcg

Choline0 mg

Caffeine0 mg

Water736 g

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 65. The excerpt below is the record exactly as published.

Red Cabbage Salad. — I.) i^ lb. red cabbage. 5 tablespoonsful oil. I gill vinegar. A pinch of salt. I tablespoonful sugar. I teaspoonful chopped onion. A pinch of pepper.

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