{"id":7046,"slug":"savoy-cabbage","title":"SAVOY CABBAGE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Savoy cabbage","salt"],"ingredients_norm":["savoy cabbage","salt"],"steps":["Cut off the faded outside leaves and hard part of the stalk, and wash the vegetable well.","Cook in boiling salted water.","Drain, chop very fine and proceed as with spinach in the foregoing recipe."],"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:w35:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c2d5f919fa631258849391e37251d734bf663c56aa75389c3d9b1813f6b5bf0c","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T16:57:06Z","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/savoy-cabbage"}