{"id":5697,"slug":"german-cabbage","title":"German cabbage.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three ounces of butter","three chopped onions","one spoonful of flour","one pint of bouillon from boiled beef","salt and pepper","two heads of sliced Savoy cabbage","one-half glass of white wine vinegar","one spoonful of chopped parsley"],"ingredients_norm":["butter","onion","flour","bouillon from boiled beef","salt and pepper","savoy cabbage","white wine vinegar","parsley"],"steps":["Heat three ounces of butter in a casserole, add three chopped onions, and simmer until done.","Then add one spoonful of flour and one pint of bouillon from boiled beef, season with salt and pepper; and then add two heads of sliced Savoy cabbage, and cover the pot.","Cook for one hour; then add one-half glass of white wine vinegar, and one spoonful of chopped parsley, and boil for thirty minutes."],"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/39550","source_ref":"pg:39550:w92:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9a3c0956dd8a20ad2e8b048ecd9de1b727b3e30e6c9cf2864b6ffdb52d24f9b2","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/german-cabbage"}