RED CABBAGE • DICTIONARY ONE.COM • Definition of Red cabbage

"Red cabbage" Quotes from Famous Books

... head of red cabbage; remove the wilted leaves. Cut in quarters and cut out the tough stalk and the coarse ribs of the leaves. Cover with cold water and let soak until cabbage is crisp; drain, then shave in thin shreds, and mix with the hearts of two ...

— Fifty-Two Sunday Dinners - A Book of Recipes • Elizabeth O. Hiller

... the red cabbage in this country is confined to its being pickled almost raw, and eaten in that detestable and injurious state, whereby ...

— A Plain Cookery Book for the Working Classes • Charles Elme Francatelli

... is one of the oldest of cultivated vegetables. A variety of the plant known as red cabbage was the delight of ancient gourmands more than eighteen centuries ago. The Egyptians adored it, erected altars to it, and made it the first dish at their repasts. In this they were imitated by the ...

— Science in the Kitchen. • Mrs. E. E. Kellogg

... liable to have insects on it. Care must be taken that all are washed off. Only the white, crisp parts of celery should be used in salads. The green, tough parts will answer for stews and soups. Vegetable salads can be served for tea and lunch and with, or after, the meats at dinner. The hot cabbage, red cabbage, celery, cucumber and potato salads, are particularly appropriate for serving with meats. The lettuce salad, with the French dressing, and the dressed celery, are the best to serve after the meats. A rich salad, ...

— Miss Parloa's New Cook Book • Maria Parloa

... Take half a red cabbage of medium size, chop it very finely and put it in a pan; add a little water, salt, and pepper, three or four potatoes cut in fine slices and five lumps of sugar. Let it all simmer for two hours with the lid on. Then ...

— The Belgian Cookbook • various various