Recipes > Salads > Cabbage Salads > Cabbage Salad

Cabbage Salad


  • about 1 1/2 pints of chopped cabbage
  • 3/4 cup of milk
  • 2 egg yolks
  • 1/2 teaspoonful of mustard
  • 1/2 teaspoonful of salt
  • 1 teaspoonful of granulated gelatine
  • 1 teaspoonful of sugar
  • few grains of cayenne
  • 1 tablespoonful of butter
  • 1 tablespoonful of flour
  • 1/2 cup of vinegar


The cabbage should have the loose leaves removed, the stem cut out, and then be laid in cold water twelve hours. Chop rather fine, pour over and mix with it a boiled dressing. Heat the milk and beat the egg yolks with a fork. Mix with the egg the mustard, salt, granulated gelatine that has been softened in a little cold water, sugar and cayenne. Cook the butter and flour together and add the vinegar. Now cook the milk and egg mixture together like a soft custard and combine with the other part. This dressing, if sealed tight, will keep a long time. When the cabbage and dressing are mixed, fill little individual molds and set away to cool. After-dinner coffee cups, wet in cold water, make good molds. Bits of red beet or half an olive put in the bottom of the mold before the cabbage is put in will make a pretty garnish when the salad is turned out.


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Attributed to Chicago Record.


Vaughan's Vegetable Cook Book (1919).

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