Total Time
Prep 10 mins
Cook 10 mins

This recipe was listed as a salad in the cookbook, but it seems to really be more of a side dish. If you have some leftover cooked potatoes, feel free to cube them up and add to the melange. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.


  1. Shred cabbage finely and cook in boiling salted water with the onion until almost tender.
  2. Drain.
  3. Add butter and vinegar; stir well.