Peggy's Sour Cabbage
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Select a small, firm head of white cabbage;
- cut in quarters, remove the tough stalk and shave crosswise as fine as possible.
- Put cabbage in a large frying pan, cover with water, cover closely and cook until cabbage is tender (from forty to eighty minutes).
- Season with salt the last fifteen minutes of cooking.
- Drain and add one-third to one-half cup of butter, toss cabbage until well buttered, sauté until some of the cabbage is delicately browned.
- Season with pepper, and add vinegar to taste.
- Serve hot.