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Baked Cabbage
From Soyer's standard cookery, 1912
Serves 6
Remains of cold cabbage and other vegetables can be used.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 90. The excerpt below is the record exactly as published.
Baked Cabbage. Boil a large cabbage until tender and then chop it coarsely. Rub a fireproof baking dish with a little butter and place in it a layer of the cabbage. Over this pour a little white sauce, sprinkle freely with grated cheese, and season with pepper and salt. Repeat this process till the dish is full, covering the top with a thin layer of breadcrumbs, upon which should be placed a few tiny bits of butter
Cook this with the app: pantry check, scaling, and the assistant.