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Pickled Red Cabbage (Hungarian Style)

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling, curing or salting meat. Check current food-safety guidance before following this.

Source and licence

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). 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.

Hungary. Associated with Hungary by its title says: Hungarian (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

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Ingredients

Method

  1. Select a medium-size, very hard head of red cabbage.
  2. Remove the outer leaves and cut the stalk off close to the head.
  3. Then cut the cabbage in quarters and take out the heart close to the leaves.
  4. With a very sharp, thin-bladed knife cut the cabbage in shreds as fine as possible.
  5. After the cabbage is all finely cut let cold water run over it through a colander;
  6. put the cabbage in a big kitchen bowl or a stone-crock in layers about two inches thick.
  7. Over each layer place two or three thin slices of red onions, and sprinkle about four generous tablespoons of salt.
  8. Repeat this process till all the sliced cabbage is in the jar or bowl.
  9. Let the last layer be one of salt.
  10. Pour a pint of cold water over this.
  11. Cover it with a plate that fits closely and lay a weight of some sort on the plate and stand the bowl in a cool place overnight.
  12. In the morning pour the cabbage, brine and all, in a large colander to drain;
  13. let the cold water from the tap run over it for about five minutes;
  14. then return the cabbage to the receptacle in which it was salted.
  15. A stone-crock is really the best, as the cabbage will keep in it all winter.
  16. In a kettle or saucepan over the fire add a pint of good cider vinegar, a gill of tarragon vinegar, a half pint of cold water, a half pound of granulated sugar, four bay leaves, a level tablespoon of allspice, a teaspoon of peppercorns and three ounces of stick cinnamon broken in half-inch pieces.
  17. Let this all boil one minute and while boiling hot pour it over the cabbage in the jar;
  18. place the plate which should be of porcelain, over it;
  19. then put the cover of the jar on and let this stand for twenty-four hours.
  20. Then pour off the vinegar, heat it again till it just boils, pour it over the cabbage, cover it and put it in a cool place.
  21. It will keep in perfect condition all winter, and is one of the most delicious relishes known.