Cabbage a la Viennoise

Ingredients

• a large cabbage
• 4 oz. streaky bacon
• a small onion
• a tablespoonful of flour
• half a gill of stock
• salt
• pepper
• nutmeg
• paprika

Method

1. 1

   Trim, wash, drain, and boil the cabbage in slightly salted water.

2. 2

   When done, strain off the water and chop the cooked cabbage finely.

3. 3

   Cut bacon into fine strips, fry in a stew-pan with a little butter, add chopped onion, and fry to a golden brown.

4. 4

   Sprinkle in flour, stir well, and fry for a few seconds; then add the cabbage.

5. 5

   Moisten with stock, season with salt, pepper, nutmeg, and paprika, cook slowly for about 15 minutes.

6. 6

   Dish up, garnish with fried bread croutes, and serve.

Nutrition per serving

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 Viennoise. Trim, wash, drain, and boil in slightly salted water a large cabbage. When done, strain off the water and chop the cooked cabbage rather finely. Cut about 4 oz. streaky bacon into very fine strips, fry them in a stew-pan with a little butter, add a small onion (peeled and chopped), and fry it to a golden brown. Next sprinkle in a tablespoonful of flour, stir well, and fry for a few seconds ; then add the cabbage. Moisten with about half a gill of stock, season with salt, pepper, nutmeg, and paprika

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