Spiced Cabbage
Cabbage, onion, & apples in wine & vinegar - contributed by Rebecca A. C. Smith

For 250 servings:

  • 25 lbs of red cabbage, shredded
  • 1 cup + 2 tbsp olive oil
  • 2 cups sugar
  • 15 large onions, peeled & finely chopped
  • 15 large apples, peeled, cored and chopped
  • 8 cups red wine vinegar
  • 30 bay leaves
  • 4 tsp salt
  • 2 cups red wine
OR: For 6-8 servings:
  • 1 lb red cabbage
  • 1 1/4 tsp olive oil
  • 1 1/4 tbsp sugar
  • 1/4 lb onions
  • 1/8 pound apples
  • 1/3 cup red wine vinegar
  • 1 1/2 bay leaves
  • 1/8 tsp salt
  • 1 1/4 cup red wine
Saute onions and apples in oil, then add cabbage and cook for about 5 minutes. Add remaining ingredients and cook for 25 minutes. Refrigerate until needed. Serve cold.

Anderson, Jean and Wurz, Hedy; The New German Cookbook; HarperCollins, New York, 1993, pp. 250 - 251.

Spiced Cabbage is featured in Feast for Christmas Revel

Metric, Celsius, & Gas Mark Equivalencies

Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.

A Boke of Gode CookeryThe Historical Cookery Page

Spiced Cabbage © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer

The Historical Cookery Page
ALL GODE COOKERY RECIPES

Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence