{"id":7003,"slug":"fried-cabbage","title":"FRIED CABBAGE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one medium head cabbage","salt water","three tablespoons of fat (from top of soup stock preferred)","one sour apple","caraway seed to taste","salt","paprika","one-half onion"],"ingredients_norm":["cabbage","salt water","fat","sour apple","caraway seed","salt","paprika","onion"],"steps":["Cut one medium head of cabbage fine, soak ten minutes in salt water. Drain.","Heat three tablespoons of fat (from top of soup stock preferred).","Add cabbage, one sour apple peeled and cut up, caraway seed to taste, salt, paprika and one-half onion minced.","Cover very closely and cook slowly for one hour."],"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:w32:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c5944ecc4eaae393443649b1a290b73c2d1d07e7df4f0bcc865ef43ce175fcca","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/fried-cabbage"}