{"id":6488,"slug":"red-cabbage","title":"Red cabbage.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a head of red cabbage","salt","pepper","one glassful of red wine","two cups of fat bouillon"],"ingredients_norm":["red cabbage","salt","pepper","glassful of red wine","fat bouillon"],"steps":["Slice a head of red cabbage very fine.","Put in vessel with salt, pepper, one glassful of red wine and two cups of fat bouillon.","Cover and cook in oven for two hours."],"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:w137:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2c1e85032c40f596662c7ca6baa462508f6edad70c080f8a5c7b93d218a43b2f","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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/red-cabbage"}