ksul-uasc-mscc214_182

Chesnuts + Cabbage.

Cut red cabbage in peices cover
with cold water let stand 1 hour
then drain and place in a porcilain lined
boiler, cover with hot water, (without
lid,) and boil for 1 hour then drain
and add 1/4 cup of vinegar and heat
it all through. add salt to taste.
Remove shell from chesnuts, boil
until soft add salt, drain and add
to the cabbage, serve very hot