Cabbage

Ingredients

• small heavy cabbage
• salt
• butter
• white sauce
• buttered crumbs

Method

1. 1

   Remove the outside leaves of the cabbage, cut into quarters, and soak in cold salted water for half an hour.

2. 2

   Cook until tender in boiling salted water, changing the water twice.

3. 3

   Drain, cut or chop fine, season with salt and butter, or cover with white sauce and buttered crumbs, and bake until the crumbs are brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 179. The excerpt below is the record exactly as published.

Cabbage. Select a small heavy cabbage. Remove the outside leaves, cut mto quarters, cut off the tough stalk, soak in cold salted water half an hour. Cook till tender in boil- ing salted water, changing the water twice. Drain, cut or chop fine, season with salt and hutter^ or cover with vjhite sauce and buttered crumbs^ and bake till the crumbs are brown. The cauliflower and cabbage contain more gluten, and are therefore more nutritious, than any other vegetable food. They should be eaten with fat and oily food, and require an acid, like lemon juice or vinegar, as a condi- ment. Cabbage is considered indigestible, and man}^ boil with it a small piece of red pepper to counteract this effect. If the water in which cabbage is boiled be changed two or three times, less of the strong odor and flavor is retained. With proper treatment this vegetable may be served as temptingly as any other. It is more wholesome when served in its raw state as a salad than when cooked. Celery. Scrape clean, and cut the stalks into inch pieces ; cook in boiling salted water half an hour, or until tender. Drain and mix with 2i white sauce

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