The 1901 Cookbook Archive
No. 2559 — Fresh Shredded Cabbage Salad
English historical translation of Molokhovets recipe No. 2559 from the 1901 Russian cookbook, retaining original methods and measures.
Very finely shred one large head of fresh white or red cabbage. If desired, scald it with boiling water in a sieve. Once thoroughly drained, transfer to a salad bowl.
Season with salt, 2–3 tablespoons of Provençal (olive) oil and 1–2 tablespoons of vinegar; add a little ground black pepper or sugar if desired. Serve with roast veal, beef, goose or duck.
Original source: Read Russian recipe No. 2559. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.