Celery and Cabbage Salad

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


Remove outside leaves from a small solid white cabbage, and cut off stalk close to leaves. Cut out centre and with a sharp knife shred finely. Let stand one hour in cold or ice water. Drain, wring in double cheese cloth, to make as dry as possible. Mix with equal parts celery cut in small pieces. Moisten with Cream Dressing and refill cabbage. Arrange on a folded napkin and garnish with celery tips and parsley between folds of napkin and around top of cabbage.