{"id":7011,"slug":"belgian-red-cabbage","title":"BELGIAN RED CABBAGE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two or three sticks of cinnamon","salt and pepper","one-half teaspoon cloves","one onion sliced thin","one bay leaf","two cups of water","three tablespoons of drippings","five or six greening apples","one medium-sized red cabbage","two tablespoons each of sugar and vinegar"],"ingredients_norm":["cinnamon","salt and pepper","clove","onion sliced thin","bay leaf","water","dripping","greening apple","sized red cabbage","each of sugar and vinegar"],"steps":["Put two or three sticks of cinnamon, salt and pepper, one-half teaspoon cloves, one onion sliced thin, one bay leaf, two cups of water, three tablespoons of drippings in saucepan.","Then add five or six greening apples, peeled and cut in quarters.","Lastly, put in one medium-sized red cabbage, cut in halves and then sliced very thin.","Cook three hours and then add two tablespoons each of sugar and vinegar; cook one minute more."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w32:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"117ec6d26803a3e973a2917a9cb8b3a4924ac271315f9a417901c4bcacba6ba8","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/belgian-red-cabbage"}