Wash a cabbage and lay in cold water for half an hour.
With a sharp knife cut it into strips or shreds, an inch long, then drop
them into iced water. Beat a pint of cream very stiff. Drain the
cabbage, sprinkle lightly with salt, and stir it into the whipped cream,
turning and tossing until it is thoroughly coated with the white foam.
The cabbage should be tender and crisp for this dish.
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