Cabbage Soup (Sicily)

Ingredients

• Trim and slice a nice head of cabbage
• Fry it in an ounce of butter
• add a tablespoonful of flour
• salt
• pepper
• and I quart of veal broth.
• add i pint of hot milk.

Method

1. 1

   Trim and slice cabbage, parboil, drain, and chop finely.

2. 2

   Fry in butter, add flour, salt, pepper, and veal broth.

3. 3

   Simmer for 1 hour, press through a sieve, add hot milk, season, and serve with croutons.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 14. The excerpt below is the record exactly as published.

CABBAGE SOUP. (Sicily.) Trim and slice a nice head of cabbage, parboil it, and drain it and chop it finely. Fry it in an ounce of butter ; add a tablespoonful of flour, salt, pepper, and I quart of veal broth. Simmer i hour, press it through a sieve, add i pint of hot milk

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