Reference > Farmer's Cookbook > VEGETABLES > German Cabbage
  Escalloped Cabbage Cole-Slaw  
CONTENTS · BIBLIOGRAPHIC RECORD

German Cabbage

Slice red cabbage and soak in cold water. Put one quart in stewpan with two tablespoons butter, one-half teaspoon salt, one tablespoon finely chopped onion, few gratings of nutmeg, and few grains cayenne; cover, and cook until cabbage is tender. Add two tablespoons vinegar and one-half tablespoon sugar, and cook five minutes.


CONTENTS · BIBLIOGRAPHIC RECORD
  Escalloped Cabbage Cole-Slaw  
 
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