"Red cabbage" Quotes from Famous Books
 ... liable to have insects on it. Care must be taken that all are washed off. Only the white, crisp parts of celery should be used in salads. The green, tough parts will answer for stews and soups. Vegetable salads can be served for tea and lunch and with, or after, the meats at dinner. The hot cabbage, red cabbage, celery, cucumber and potato salads, are particularly appropriate for serving with meats. The lettuce salad, with the French dressing, and the dressed celery, are the best to serve after the meats. A rich salad, ...
— Miss Parloa's New Cook Book • Maria Parloa
... his heart! And uncle Bucket was all heart! a red cabbage couldn't exceed it in size, and, like that, it seemed naturally predestined to be everlastingly in a pickle! Still it was a heart! You were welcomed to his venison when he had it—his present saveloy was equally at your service. He must have been remarkably attached to facetious ...
— Punch, or the London Charivari, Volume 1, Complete • Various
... guess I won't go down now," replied Bobtail, blushing like a red cabbage in the dews of ...
— Little Bobtail - or The Wreck of the Penobscot. • Oliver Optic
... Take half a red cabbage of medium size, chop it very finely and put it in a pan; add a little water, salt, and pepper, three or four potatoes cut in fine slices and five lumps of sugar. Let it all simmer for two hours with the lid on. Then ...
— The Belgian Cookbook • various various
... baked ham; potato salad; mayonnaise; fresh green or red cabbage, cooked; 2 slices rye bread; 1 square butter; raspberry sherbet or ...
— The Art of Stage Dancing - The Story of a Beautiful and Profitable Profession • Ned Wayburn
... is one of the oldest of cultivated vegetables. A variety of the plant known as red cabbage was the delight of ancient gourmands more than eighteen centuries ago. The Egyptians adored it, erected altars to it, and made it the first dish at their repasts. In this they were imitated by the ...
— Science in the Kitchen. • Mrs. E. E. Kellogg
... is a favorite dish in Holland:—Put together in a saucepan, either porcelain or a perfect granite one, a small head of red cabbage shredded, four tart apples peeled and sliced, one large tablespoonful of butter or of drippings, a teaspoonful of salt, a half teaspoonful of pepper, and a little sprinkling of cheese or nutmeg; stew over a slow fire ...
— Vaughan's Vegetable Cook Book (4th edition) - How to Cook and Use Rarer Vegetables and Herbs • Anonymous |
