Sauerkraut (Sour Cabbage)
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 30. The excerpt below is the record exactly as published.
auerkraut ( Sour Cabbage). Select the required number of firm, white autumn cabbages, trim oft the withered leaves, cut each in half and remove the stalks. Wash and drain the cabbages and shred them finely (this is usually effected by a large vegetable slicer). Now put the shredded cabbage in a large earthenware pan or oaken tub. Season each layer liberally with common salt
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