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To Pickle Red Cabbage
From Modern cookery, in all its branches, 1884
Serves 6
Some prefer to cover the vegetable with strong, unboiled vinegar, but this is not as effective.
Presented as published in 1884. 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
13Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories13 kcal
Protein0.5 g
Carbohydrates3.2 g
Fiber1.2 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1618 mg
Potassium70 mg
Calcium23 mg
Iron0.5 mg
Magnesium8.5 mg
Phosphorus8.4 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K8.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline0.5 mg
Caffeine0 mg
Water2.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 469. The excerpt below is the record exactly as published.
TO PICKLE RED CABBAGE. Strip off the outer leaves, wipe, and slice a fine sound cabbage cr two extremely thin, sprinkle plenty of salt over them, and let them drain in a sieve, or on a strainer for twelve hours or more ; shake or press the moisture from them ; put them into clean stone jars, and cover them well with cold vinegar, in which an ounce of black pepper
Cook this with the app: pantry check, scaling, and the assistant.