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Red Cabbage in Salad


Take a hard head of red cabbage, and when all the outer leaves are removed, see if it is clean, but do not wash it; if a cabbage is not clean, do not use it for salad (as you want a hard one, and a hard one is always clean when the outer leaves are taken off). Then cut it in four pieces, trim off the stump and coarse ends of the leaves; cut it as thin as possible, as in making sour-krout, put it in a crockery vessel, with salt, vinegar, and pepper sprinkled on, cover and leave thus from four to six hours; then throw away the water or vinegar, dress as another salad, with oil and vinegar, and serve.


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Hand-Book of Practical Cookery (1884).

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