Braised Cabbage

Ingredients

• one medium-sized cabbage
• two oz. of bacon
• one quartered carrot
• one medium-sized onion
• one faggot of herbs
• two-thirds pint of consommé
• three tablespoonfuls of stock fat

Method

1. 1

   Quarter the cabbage, parboil and cool.

2. 2

   Remove outer leaves and midribs, season with salt and pepper.

3. 3

   Place in a saucepan with bacon, carrot, onion, herbs, and stock.

4. 4

   Cover with bacon, boil, and braise gently for two hours.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 367. The excerpt below is the record exactly as published.

ree medium-sized onions, each stuck with a clove, a large faggot, three oz. of juniper berries and one-half oz. of peppercorns contained in a canvas bag, six oz. of goose dripping or lard, and one lb. of blanched breast of bacon, the latter to be with- drawn after one hour’s cooking. Moisten, just enough to cover, with white consommeé; cover with slices of bacon; boil, and then cook in the oven for five hours with lid on. To serve Sauerkraut.—Withdraw the vegetables, the faggot, and the juniper berries, and set the sauerkraut in a timbale, after having well drained it. Surround it with thin slices of ham, rectangles of bacon, and some poached Frankfort or Strasburg sausages. RED CABBAGES (CHOUX ROUGES) 2098—CHOUX ROUGES A LA FLAMANDE Quarter the cabbages, suppress the outside leaves and the stumps, and cut the trimmed leaves into a fine julienne. Season with salt, pepper, and nutmeg; sprinkle with vinegar, and put this julienne into a well-buttered earthenware cocotte. Cover and cook in a moderate oven. When the cooking is three-parts done, add four peeled and quartered russet apples and a tablespoonful of moist or pow- dered sugar. 640 GUIDE TO MODERN COOKERY Take note that the cooking must be gentle from start to finish, and that the only moistening should be the vinegar. 2099—MARINADED RED CABBAGES FOR HORS-D’CGEUVRE Cut the cabbages into a small julienne as above, and put them into a bowl or deep dish. Sprinkle with table salt, and leave to macerate for two days, stirring frequently the while. Then drain, and put them into a pot with garlic cloves, peppercorns, and one bay leaf. Cover with raw vinegar, or the latter boiled and cooled, and leave to marinade for a day or two. This marinaded cabbage forms an excellent adjunct to boiled beef. CuHoux VeERTS PommgEs (SAvoy CABBAGES) 2100—BRAISED CABBAGE Quarter the cabbage; parboil and cool it. Defoliate the quarters; suppress the outside leaves and the midribs of the remaining leaves; season with salt and pepper, and put the cabbage in a saucepan garnished with slices of bacon, and containing one quartered carrot, one onion stuck with a garlic clove, one faggot, two-thirds pint of consommé, and three tablespoonfuls of stock fat

Cook this with the app: pantry check, scaling, and the assistant.