Cabbage au Gratin

Ingredients

• Select a small heavy cabbage
• soak it in salted water half an hour
• grate two ounces of cheese
• boiling salted water

Method

1. 1

   Remove the outside discolored leaves of the cabbage and cut it into quarters.

2. 2

   Soak in salted water for half an hour.

3. 3

   Drain and place in boiling salted water, cooking rapidly for twenty minutes.

4. 4

   Prepare a white sauce while the cabbage cooks.

5. 5

   Drain the cabbage, place in a covered dish, pour over the hot white sauce, sprinkle with grated cheese, cover, and serve.

Nutrition per serving

As published

This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 42. The excerpt below is the record exactly as published.

Cabbage au Gratin. — Select a small heavy cabbage. Remove the outside discolored leaves and cut the remainder into quarters. Soak it in salted water half an hour. Drain, place in boiling salted water, and cook rapidly twenty minutes. Placing stale bread loosely tied in cheese cloth on top of cabbage under a cover will in a measure absorb the odor, so that it will not be objectionable in the room. At the end of twenty minutes the cabbage should be tender, but still greenish yellow, never brownish yellow. While the cabbage is cooking, prepare a white sauce and grate two ounces of cheese

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