Recipe: Jewish Stewed Cabbage

Shred a red cabbage very fine. Heat 2 tablespoonfuls of drippings in a pan; add the cabbage; cover and let stew with 2 apples, and 1 onion chopped fine. Then brown 1 tablespoonful of flour in hot butter; add 1/2 cup of water mixed with vinegar. Season with salt, pepper and sugar to taste. Pour the Sauce over the cabbage; let simmer ten minutes. Add 1/2 cup of red wine; let boil up and serve hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)