Practical vegetarian cookery

by Unknown

CABBAGE SALAD.

Select a solid, white, head of cabbage, cut in half; then slice as finely as possible, with sharp knife or cabbage cutter the quantity desired; let stand in cold salted water for half an hour, drain thoroughly, and dress freely with cream dressing, to which has been added a dozen sliced olives, and a teaspoonful of chopped parsley.