Evening Republican, Volume 17, Number 95, Rensselaer, Jasper County, 21 April 1913 — German Cabbage Salad. [ARTICLE]

German Cabbage Salad.

One-quarter of a head of cabbage cut as for sauerkraut; one small onlonr sliced; one and one-half tablespoonfuls of olive oil or salad oil, salt and pepper to taste. Cover and let stand on back of stove for three hours, stirring or mixing occasionally. When reedy to serve add one-half of • cupful of vinegar.