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(Vegetables) - (The International Jewish Cook Book)

Cut one medium head of cabbage fine, soak ten minutes in salt water.
Drain, heat three tablespoons of fat (from top of soup stock preferred),
add cabbage, one sour apple peeled and cut up, caraway seed to taste,
salt, paprika and one-half onion minced. Cover very closely and cook
slowly for one hour.

Other Recipes

Fried Cabbage And Bacon

First, boil the cabbage, and when done and drained free from water, chop

it up. Next fry some rashers of bacon, and when done, lay them on a

plate before the fire; put the chopped cabbage in the frying-pan, and

fry it with the fat from the bacon, then put this on a dish with the

rashers upon it.

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