{"id":7012,"slug":"red-cabbage-2","title":"RED CABBAGE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["red cabbage","boiling water","salt","a sour apple","one tablespoon goose or soup drippings","an onion","a little hot water","a few cloves","vinegar","brown sugar","cinnamon"],"ingredients_norm":["red cabbage","boiling water","salt","sour apple","goose or soup dripping","onion","little hot water","few clove","vinegar","brown sugar","cinnamon"],"steps":["Cut fine on slaw-cutter, put cabbage in a colander, pour boiling water over it and let it stand over another pan for ten minutes.","Salt, mix well, and cut up a sour apple in the cabbage.","Heat one tablespoon goose or soup drippings, brown in this an onion cut fine.","Add the cabbage and stew slowly, keep covered.","Add a little hot water after it has boiled about five minutes.","When tender add a few cloves, vinegar, brown sugar and cinnamon to taste, and serve."],"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:w32:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8cdfad628776f4aa15eae14b6f55303198f156eef6fc574cac230a4298d9fbf6","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T16:57:04Z","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/red-cabbage-2"}