Catholic Recipe: Sweet and Sour Red Cabbage
Also Called: Rotkobl
The feast of St. Martin of Tours, Confessor, who died in 397, was generally observed as a thanksgiving day in past centuries. He is pictured as a Roman soldier on a horse, with a goose at the feet of the horse. This image of the goose was a symbolic indication that his feast day was the last day on which a festive meal could be eaten, because on November 12 the strict Advent fast began in France during the early Middle Ages.
Thus the custom began of eating the "Martin's Goose" on the feast of the Saint. Even today in many sections of Europe a roast goose is faithfully served on this day.
St. Martin's feast closed the series of thanksgiving celebrations for the harvests of the year, and as such became the main "Thanksgiving." This custom was brought by the Pilgrims to the New World, and out of it grew the American tradition of Thanksgiving Day.
DIRECTIONS
Place cabbage in boiling water in saucepan with sugar, allspice, cloves. Cover. Boil 7 minutes on moderate heat. Remove; drain. Add vinegar, butter. Toss gently to mix thoroughly. Serve immediately.
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
