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Archive recipe

German Red Cabbage

A historic Canadian dish of red cabbage, onion, apples, allspice and wine glass sherry. Adapted from German Red Cabbage, from The Canadian Family Cook Book (1914).

Adapted from German Red Cabbage, in The Canadian Family Cook Book (1914), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/german-red-cabbage.md.

Ingredients

The dish

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German Red Cabbage

archive.org

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Dairy & Eggs

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Cooking Instructions

  1. Shave cabbage very fine, put slowly into quart of boiling water

  2. Add onion cut fine, apples, salt, pepper and allspice to taste, sherry, vinegar, sugar, butter, let simmer one and one-half or two hours and serve hot

Adapted from Open Recipe Archive · The Canadian Family Cook Book (1914; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)