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Beet and Cabbage Salad


  • 1 savoy cabbage
  • 4 boiled beets
  • 1 medium sized onion
  • pepper
  • salt
  • 1/2 pint vinegar
  • 4 tablespoonfuls sweet oil


Cut the white leaves of the savoy cabbage into shreds; remove the skins from the beets and cut them into fine slices; chop the onion very fine; put the cabbage and beets in alternate layers into a salad dish, sprinkle between the onions, some pepper and salt, pour over the vinegar, cover and let it stand 1 hour; then drain off the vinegar and add the sweet oil; mix it well with 2 salad forks, put in a salad dish and serve.


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Desserts and Salads (1920).

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