| Red Head Salad |
| Ein New Kochbuch. Marx Rumpolt. 1581, Transcribed by Dr. Thomas Gloning; Translated by Gwen Catrin von Berlin. |
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33. Nimß ein rot Häuptkraut/ schneidts fein klein/ vnd quells ein wenig in warmen Wasser/ kuels darnach geschwindt auß/ machs mit Essig vnd Oel ab/ vnd wenn es ein weil im Essig ligt/ so wirt es schöen rot. |
| 33. Take a red head lettuce (red cabbage)/ cut it nicely small/ and poach it a little in warm water/ then cool it quickly/ season it with vinegar and oil/and when it soaks a while in the vinegar/ it gets nicely red. |
| Red Cabbage | |
| Apple Cider Vinegar | |
| Olive Oil |
Clean and shred cabbage. Poach lightly in boiling water. Put into refrigerator and stir occasionally until cool. Dress with Vinegar and Oil.
