Evening Republican, Volume 15, Number 27, Rensselaer, Jasper County, 1 February 1911 — Red Cabbage Relish. [ARTICLE]

Red Cabbage Relish.

Remove all the loose leaves and the hard white part of a red cabbage, divide into fourths, and run through a meat chopper. Wash In a sieve and put in a granite kettle with one pint of water and two heaping tablespoonfuls of nice bacon fat. Add one-half cupful of white wine vinegar, three heaping tablespoonfuls of sugar, a pinch of pepper, one-half teaspoonful of paprika, salt to taste, and three or four good sized tart apples. Cover and cook about two hours. Stir often to prevent burning. It must not be moist This is nice to serve with roast goose or turkey.