How to cook vegetables

Pick, trim, wash, and cut in two a large cabbage, and soak in salted water for a quarter of an hour. Cook the prepared cabbage in boiling water for io minutes, then drain, and spread on a serviette. Take out the hard part in the middle of the cabbage, season with salt and pepper, then take the two halves of the cabbage, and tie together. Line the bottom of a stew-pan with slices of bacon on which place the cabbage ; add a carrot, an onion, peeled and stuck with 3 cloves, a bouquet-garni and parsley. Cover the cabbage with stock, and finally with a piece of buttered paper. Place the cover on the pan, and braise gently for at least i hour. Drain the cabbage on a sieve, take off the string, press well to extract the stock. Dish up and serve as a vegetable or as garnish for a releve, such as a la Flamande, or a la Bourgeoise. When served as a vegetable, pour round it a nicely-flavoured brown sauce. Braised Cabbage ( German Style). Take off the outside leaves of 2 firm white cabbages. Remove the hard part of the stalk. Wash well, 6o and cut in quarters, and boil in salted water, and drain. Then put the cabbage in a stew-pan with 2 or 3 large peeled onions finely chopped, and tossed in butter. Season with salt and pepper, and mix all together. Let it cook with 2 oz. of butter for quarter of an hour ; take care to stir occasionally so that the cabbage does not burn. Add a little vinegar and \ pint of stock. Let it simmer for another 10 minutes. Then dish up and serve hot. Curried Cabbage. Shred the white parts of a firm cabbage ; peel and slice a large sour apple ; slice 2 small peeled onions, and fry them in butter. Put the cabbage, apple, and onions in a stew-pan ; season with cayenne, black pepper, and salt, add a teaspoonful of curry powder, and a little turmeric. Moisten with the juice of half a lemon, and a half-pint of gravy ; cover it closely, and cook gently for about half an hour, stirring occasionally until tender. Dish up in a border of plain rice. Stuffed Cabbage. Take a large firm cabbage, pull off the outside leaves, and boil in salted water for 10 minutes ; drain and cool. Prepare the stuffing with sausage meat, season with fine herbs, some peeled and chopped shallots previously tossed in butter, finely-chopped parsley, and mushrooms. Fill the centre of the cabbage with the stuffing, and surround with thinly-cut slices of bacon, and tie on with string. Place the cabbage in a stew-pan, with a carrot, 2 peeled onions stuck with 2 cloves, and a bouquet-garni ; season with salt and pepper, braise gently for 1 \ hours. Serve the cabbage in a vegetable dish. Reduce the liquor and strain over the cabbage. Cabbage Soup. Take 2 cabbages, pick, cut in quarters, take out the hard part in the centre, place them in a stew-pan of water, and blanch for 15 minutes. Drain and return to the stew-pan, moisten with water and stock. Add also equal quantities of bacon and mutton, 2 onions, 2 small carrots, a clove of garlic, a bouquetgarni, and 2 cloves. Add a little salt, simmer gently for 2 hours at least. Take out the meat, drain the cabbage, and chop it finely. Then pass it through a fine sieve. Reheat it with the stock, and serve. French Cabbage Soup. A large cabbage, 1 small loaf wholemeal bread, pork broth, grated cheese.