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Red Cabbage Salad

From 895931471 Mikoyan Anastas Book Of Tasty And Healthy Food 2012 Sky 2 (1939).

Source and licence

From 895931471 Mikoyan Anastas Book Of Tasty And Healthy Food 2012 Sky 2 (1939), printed page 33, digitised by the Internet Archive: https://archive.org/details/895931471-mikoyan-anastas-book-of-tasty-and-healthy-food-2012-sky-2

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 500 g red cabbage 1/4 cup vinegar 1/2 tbsp sugar Remove the outer leaves from a head of red cabbage and wash it well.
  2. Cut cabbage into quarters and remove the core.
  3. Finely shred cabbage with a very sharp knife or a mandoline.
  4. Put shredded cabbage into a pot and cover with boiling water.
  5. Let it stand for 20 to 30 minutes, drain and rinse with cold water, then squeeze dry.
  6. Put squeezed cabbage into a salad bowl and mix with sugar and vinegar, let stand another 20 to 30 minutes.
  7. You can also add a tablespoon of salad oil to this salad.
  8. Another version of this salad could be made by rubbing shredded cabbage with salt between your palms until it becomes soft and releases its juice.
  9. Once the juice is released the cabbage should be squeezed and then mixed with sugar and vinegar.
  10. After a couple of minutes the cabbage will become bright red.
  11. This salad could be served with meat, poultry, and fish.