Cabbage a la Cauliflower

Ingredients

• a head of cabbage
• a small piece of butter
• half cup of cream
• salt to taste

Method

1. 1

   Cut the cabbage very fine, put it in a stewpan, cover with water, and keep closely covered; as soon as tender drain off the water, drop in a small piece of butter, and salt to taste, half cup of cream, or one of milk.

2. 2

   Serve while hot.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 94. The excerpt below is the record exactly as published.

CABBAGE A LA CAULIFLOWER. Cut the cabbage very fine, put it in a stewpan, cover with water, and keep closely covered ; as soon as tender drain off the water, drop in a small piece of butter, and salt to taste, half cup of cream, or one of milk. Serve while hot. CABBAGE. Much care should be used in preparing cabbage for boiling, as insects are frequently found within its leaves. The drum-head cabbage requires a good hour to boil ; the green Savoy cabbage will boil in half the time. Cabbage should not boil too long, as too much boiling makes them watery and insipid. Drain the cabbage through a colander, and serve with drawn butter, or butter poured over it. Red cabbage is used for slaw, also the white winter cabbage. FRIED CABBAGE. Shred or chop fine. Have a frying pan at hand with some salt pork gravy, and a small quantity of water, season to taste with salt and pepper. Cook slowly, keeping well covered. When done serve with or without vinegar. STUFFED CABBAGE. Take a large, firm head of cabbage

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