Evening Republican, Volume 16, Number 14, Rensselaer, Jasper County, 16 January 1912 — Norwegian Cabbage Salad. [ARTICLE]

Norwegian Cabbage Salad.

As an appetizer for other dishes of the Dutch supper sort this is without compare—that is, where the cabbage teste is liked. It goes with a beer drink:' . -7 Select a hard red cabbage, take off all loose and defaced leaves and shred it with a machine or sharp knife as finely as is possible. Then drop the slaw into cold water for two hours. Drain dry and cover H with boiling water -not too much—and simmer until ak nost cooked. Drain off the water, add salt if needed, cayenne, sugar and caraway seeds, putting the last two between layers of the cabbage. Two tablespoonfuls of sugar and two of the seeds will he needed. Then cover the cabbage with boiling elder vinegar and finish the cooking. This can bo eaten hot or cold.