{"id":7013,"slug":"red-cabbage-with-chestnuts-and-prunes","title":"RED CABBAGE WITH CHESTNUTS AND PRUNES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["cabbage","one tablespoon of butter","about one cup of water","one-fourth cup of vinegar","one tablespoon of sugar","salt","pepper","one-fourth cup of raisins","blanched chestnuts","one tablespoon of flour","cold water"],"ingredients_norm":["cabbage","butter","water","fourth cup of vinegar","sugar","salt","pepper","fourth cup of raisin","blanched chestnut","flour","cold water"],"steps":["Clean cabbage and cut off outside leaves, cut on cabbage-cutter--blanch as above.","Take one tablespoon of butter, put in kettle and let brown, add cabbage, let simmer about ten minutes, stir and let simmer ten minutes more.","Add about one cup of water, one-fourth cup of vinegar, and one tablespoon of sugar, salt and pepper to taste.","Add one-fourth cup of raisins and blanched chestnuts and cook until tender, adding to cabbage just before serving.","Take one tablespoon of flour smooth with cold water, add to cabbage, let cook a few minutes 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:w33:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c26b7e769993e983e82a926b0d7454225561ab85451f021c495b010912edc7ed","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-with-chestnuts-and-prunes"}