Braised Cabbage (Flemish Style)

Ingredients

• a large cabbage
• a carrot
• an onion
• 3 cloves
• a bouquet-garni
• parsley
• stock
• a piece of buttered paper

Method

1. 1

   Pick, trim, wash, and cut the cabbage in two, soak in salted water for a quarter of an hour.

2. 2

   Cook in boiling water for 10 minutes, drain, and spread on a serviette.

3. 3

   Remove the hard part in the middle, season with salt and pepper, tie the halves together.

4. 4

   Line a stew-pan with bacon, place the cabbage, add carrot, onion, bouquet-garni, and parsley.

5. 5

   Cover with stock and buttered paper, place the cover on the pan, and braise gently for at least 1 hour.

6. 6

   Drain, remove the string, press to extract stock, and serve as a vegetable or garnish.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 27. The excerpt below is the record exactly as published.

raised Cabbage ( Flemish Style). 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

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