Cabbage Cooked Scharfe
From Council cook book, 1908
Kohlrabi can be cooked the same way, but should be parboiled first.
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Council cook book (1908), page 26. The excerpt below is the record exactly as published.
Cabbage Cooked Scharfe. Clean and wash cabbage, cut in small pieces, and boil until tender. Drain and rinse in cold water, chop fine; one tablespoon fat in spider, one-fourth onion cut fine, and tablespoon flour; brown all to- gether, add one-half pint stock, and add cabbage, and cook ten minutes longer. Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.