1919 - The International Jewish Cookbook

Fried Cabbage

DDV CULINARY

Cut one medium head of cabbage fine, soak ten minutes in salt water.
Drain, heat three tablespoons of fat (from top of soup stock preferred),
add cabbage,
one sour apple peeled and cut up,
caraway seed to taste,
salt,
paprika
and one-half onion minced.
Cover very closely and cook slowly for one hour.