Food Will Win the War Book CoverFrom Food Will Win the War: Minnesota Crops, Cooks, and Conservation during World War Iby Rae Katherine Eighmey

Recipe adapted by Rae Katherine Eighmey from The Farmer’s Wife, July 8, 1918

 

 

4 cups thinly sliced red cabbage

2 tablespoons butter

1 tablespoon minced onion

1/2 teaspoon salt

pinch nutmeg

pinch cayenne pepper

2 tablespoons vinegar

1 1/2 teaspoons sugar

Soak the cabbage briefly in cold water. Melt the butter in a large frying pan. Add the onion and seasonings and cook until the onion is transparent, stirring frequently. Drain the cabbage and add to the frying pan carefully, as the water clinging to the shreds will tend to spatter. Cover and cook over low heat until the cabbage is tender, about 10-15 minutes, stirring from time to time. Remove lid, add the vinegar and sugar, stir well, and cook for five more minutes.

 

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