How to cook vegetables

Remove the crumb from the bread. Blanch and cook a large cabbage in some pork broth, cut it into pieces, and fill it with bread. Season each layer with grated cheese. Pour over some well-skimmed broth. Stew the whole in an earthenware pan in the oven, and baste frequently. Divide the bread with the cabbage, serving the broth separately. Cabbage with Potatoes. Cold potatoes and cabbage left over from a meal can be turned into a tasty dish. Take about the same quantity of cabbage as potatoes, and chop them together ; season with salt and pepper, also a little grated nutmeg. Reheat in a stew-pan or fryingpan, adding a little stock and a piece of butter. When quite hot dish up and serve. Colcannon. Mash some hot or mince finely some cold potatoes, season them with salt and pepper, and add to them just enough cooked and chopped spring cabbage to give a pleasant green colour to the potatoes, add some butter and either fry quickly or bake with breadcrumbs sprinkled on top. Dish up, and serve with thinly-cut fried rashers of bacon. Red Cabbage. A species of the common cabbage with reddish leaves, chiefly used for pickling. When cut into narrow shreds, and allowed to lie two or three days with salt sprinkled over it, before adding the vinegar, it will acquire a beautiful purple colour, and with the addition of spices and vinegar it makes a cheap and Red Cabbage. pleasant pickle. In Germany, and sometimes in this country, it is eaten as a vegetable when stewed in rich gravy and butter, with vinegar and spice. Red cabbage should not be cut until it has been slightly frost-bitten. Braised Red Cabbage. Cut the cabbage in quarters. Remove the outside leaves, and the stalk, then cut the quarters in fine strips. Wash well, then blanch and drain. Chop 2 or 3 peeled onions, toss them in butter without browning, and add to the cabbage. Fry a few minutes, then add a small glass of brandy and two glasses of claret. Season with salt and pepper, and cook slowly for about an hour. When the cabbage is cooked and the stock well reduced, it is ready to serve. American Cabbage Salad. Take off the outside leaves of a firm spring cabbage and cut it in quarters. Remove the hard part of the centre, and cut into fine shreds or strips, blanch in salted water for 5 minutes. Drain in a colander, rinse in cold water. Drain again on a cloth, and place in a salad bowl. Season with salt and pepper, oil and vinegar, and mix like an ordinary salad . Bubble and Squeak. A favourite old English dish, made from cold meat (cold boiled beef being preferred, but roast veal or beef may also be used) cut into thin slices or dice and fried together with finely-chopped cooked cabbage, and, if desired, cold cooked potatoes. As all the ingredients have been previously cooked, this is the most economical way of serving up the remains of a previous repast. Savoy Cabbage. This very nutritious vegetable is a near ally of the cabbage. It is very hardy, and unless frost is very severe is improved rather than otherwise by being exposed to its influence. Its close heart and wrinkled leaves are very palatable, but it is specially valued because it comes into use in autumn and continues in season till the spring, during the time when other green vegetables are scarce. Prepare and cook savoy cabbage the same as ordinary cabbage. Hot Slaw.