liberty cabbage

The largest quantity of vegetables prepared was Liberty cabbage, 661 barrels. If these barrels were placed lengthwise in a row, they would reach a distance of almost one-half a mile.

1918, The Institution Quarterly (Illinois), volume 9, issue 1, 31 March 1918, page 286

"Liberty cabbage," made in Germany and there still known as sauerkraut, has been served at many American army messes during the week, five carloads of the edible having been left behind by the withdrawing German army.

1918 November 30, “Liberty Cabbage”, in The New York Times

A glance at the following menus gives an idea of the quality and variety of food served the employe[e]s: [...] Supper—Cream of Barley Soup, Wieners and Liberty Cabbage, Pork Chops, Fried Potatoes, Stewed Corn, [...]

1919 January, The National Association of Corporation Schools Bulletin, volume 6, number 1, page 124

Guinea Fowls with Liberty Cabbage [...] Clean and disjoint guinea fowls. Season pieces by rolling them in a little flour [...] Cover Liberty cabbage with hot water, add smoked bacon and sausages.

1919, Marion Harris Neil, The Thrift Cook Book, page 109

September.—Made 8 hhds. of Liberty Cabbage; housed onions, tomatoes, canteloupe, watermelons; began the apple picking; supplied the house with vegetables and fruits. N. B.—The frost hit and killed our tender crops on September 11, 1917.

1919, New York Legislative Documents: One Hundred and Forty-Second Session, 1919, volume 39, issues 105–110, page 60