Chapter XVIII · Vegetables and Farinaceous Products · No. 2099
Built upon: No. 168Cooked Marinade for Venison
2099—Marinaded Red Cabbages for Hors-d’œuvre
Cut the cabbages into a small julienne as above, and put them into a bowl or deep dish. Sprinkle with table salt, and leave to macerate for two days, stirring frequently the while.
Then drain, and put them into a pot with garlic cloves, peppercorns, and one bay leaf. Cover with raw vinegar, or the latter boiled and cooled, and leave to No. 168, Cooked Marinade for Venison for a day or two.
This No. 168, Cooked Marinade for Venison cabbage forms an excellent adjunct to boiled beef.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2099, p. 640. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →