No. 3900 — Shredded Cabbage with Sugar
English historical translation of Molokhovets recipe No. 3900 from the 1901 Russian cookbook, retaining original methods and measures.
Shred cabbage as above, rinse in cold water and drain in a sieve.
Pack in small barrels, layering with modest amounts of salt and sugar, slices of apple, carrot and lemon, bay leaf, cinnamon, cardamom pods and mace. Tamp each layer and pour over salted water.
The author warns that the sugar makes the cabbage spoil sooner and recommends preparing it in small quantities. Serve with roast meat.
For a four-vedro tub: 3 glasses salt, 3–4 glasses fine sugar, 15 apples, 15 carrots, 2 seedless sliced lemons, 2 glasses cranberries, 60–80 whole cardamom pods, 2 level tablespoons mace, 2 vershoks cinnamon in pieces and 40 bay leaves.
Optional caraway: ½ glass. Add 3–4 glasses water salted with part of the measured salt.
This amount is said to require about 65 medium firm cabbages.