Recipes > Preserves & Pickles > Red Cabbage. No. 1

Red Cabbage. No. 1


Slice the cabbage very fine crosswise, put it on an earthen dish, sprinkle a handful of salt over it, cover it with another dish, and let it stand twenty-four hours. Then put it in a colander to drain, and lay it in your jar; take white wine vinegar enough to cover it, a little cloves, mace, and allspice. Put them in whole with one pennyworth of cochineal, bruised fine; boil it up, and put it over the cabbage, hot, or cold, which you like best. Cover it close with a cloth till it is cold, and then tie it over with leather.


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The Lady's Own Cookery Book (1844).

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