Red and White Cabbage Salad

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 1 cup red cabbage (chopped fine)
  • 1 cup white cabbage (chopped fine)
  • 1


Select nice, firm red and white cabbage, wash, cut off wilted leaves, quarter and soak in cold water. Drain, cut into thin slices, and chop very fine, each kind separately. Divide the Boiled Dressing, No. 2, into two parts, mix with each part while hot. Take three-fourths of the white mixture pack it smoothly on platter one