Chapter XVII · Roasts and Salads · No. 1990
1990—Red-cabbage Salad
Suppress the midribs of the leaves; cut the leaves into a julienne, and season them with oil and vinegar six hours in advance. The julienne of cabbages may be parboiled for a few minutes to modify the rawness of the vegetable; it should then be cooled and seasoned as above.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1990, p. 617. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →