Red and White Cabbage Salad

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 cup red cabbage (chopped fine)
  • 1 cup white cabbage (chopped fine)
  • 1 cup hot Boiled Dressing


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 inch from the edge. Make wreath of the red all around the white, keeping lines distinct and smooth Reserve one-fourth of the red to decorate the top of white and the remaining white to top the whole.