Braised Cabbage (German Style)

Ingredients

• 2 firm white cabbages
• 2 or 3 large peeled onions
• 2 oz. of butter
• a little vinegar
• pint of stock

Method

1. 1

   Take off the outside leaves of the cabbages, remove the hard part of the stalk, wash well, cut in quarters, and boil in salted water, then drain.

2. 2

   Put the cabbage in a stew-pan with onions tossed in butter, season with salt and pepper, and mix.

3. 3

   Cook with butter for a quarter of an hour, stirring occasionally to prevent burning.

4. 4

   Add vinegar and stock, let it simmer for another 10 minutes.

5. 5

   Dish up and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 28. The excerpt below is the record exactly as published.

Braised Cabbage ( German Style). Take off the outside leaves of 2 firm white cabbages. Remove the hard part of the stalk. Wash well, 6o HOW TO COOK VEGETABLES. 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 occasional^' so that the cabbage does not burn. Add a little vinegar and \ pint of stock

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