Recipes > Salads > Cabbage Salads > Cold Slaw

Cold Slaw


  • 1 firm, white head of cabbage
  • 1 onion
  • 1 sour apple
  • salt
  • white pepper
  • white sugar
  • 1 tablespoon of goose oil or butter
  • white wine vinegar


Take cabbage; cut it in halves; take out the heart and cut as fine as possible on slaw-cutter. Cut up onion at the same time and a sour apple. Now sprinkle with salt and white pepper and a liberal quantity of white sugar. Mix this lightly with two forks. Heat goose oil or butter, and mix it thoroughly in with the cabbage. Heat some white wine vinegar in a spider; let it come to a boil and pour over the slaw, boiling. Keep covered for a short time. Serve cold.


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The International Jewish Cook Book (1919).

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