COCONUT CABBAGE AND PICKLED SHRIMP

           1 small cabbage              salt to taste
           3 small onions               1 cup pickled shrimp
           2 tbsp butter                1 ounce coconut flakes
           1 tsp curry powder           

Steam or parboil the cabbage, drain, and chop. Cut onions into rings and sauté in butter. Add curry powder and salt, mix together, and add the cabbage, shrimp, and coconut. Cook gently for fifteen minutes, stirring occasionally. Serve hot or cold.

Adapted from “40 Unique Dromedary Recipes” (1915). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!