The 1901 Cookbook Archive
No. 3904 — Cabbage with Beetroot
English historical translation of Molokhovets recipe No. 3904 from the 1901 Russian cookbook, retaining original methods and measures.
Select small firm heads and remove all leaves with even a trace of green. Halve each head and pack tightly in a tub with cut faces down.
Peel the cabbage stalks and cut into discs. Slice an equal amount of raw beetroot.
Half-fill a tin-lined copper kettle with these vegetables, fill with water and cook until the roots are soft.
Strain and salt the broth until it tastes markedly too salty to drink. While boiling vigorously, pour over the packed cabbage until covered.
Keep the tub in a cellar. If additional brine is needed, prepare it similarly but add it cooled, not boiling.
Historical editorial note: The historic cellar brine lacks validated acidity and microbiological controls.
Original source: Read Russian recipe No. 3904. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.