Cabbage a la Creme

Ingredients

• the cabbage
• half an ounce of butter
• 2 tablespoonsful of cream
• salt
• pepper

Method

1. 1

   The cabbage must be pulled to pieces and well washed; it is then cooked in a saucepan of fast-boiling salted water.

2. 2

   The flavour is improved if an onion is added; when soft, drain well, and rub through a wire sieve.

3. 3

   Melt butter, add cabbage and cream.

4. 4

   Season nicely with salt and pepper, and serve very hot.

5. 5

   If preferred as a separate dish, garnish with toasted bread cut into fancy shapes.

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.

Cabbage a la Creme. The cabbage must be pulled to pieces and well washed ; it is then cooked in a saucepan of fast-boiling 58 HOW TO COOK VEGETABLES. salted water ; the flavour is improved if an onion is added ; when soft drain well, and then rub through a wire sieve. Half an ounce of butter is next melted, and the cabbage added ; also 2 tablespoonsful of cream. It should be seasoned nicely with salt and pepper

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