Cabbage Stew

Ingredients

• as much cabbage as needed
• a tablespoon of flour
• one onion
• butter and drippings

Method

1. 1

   Quarter and boil cabbage until nearly done.

2. 2

   Cool in cold water, drain, and chop.

3. 3

   In a pan, heat butter and drippings, add minced onion, brown slightly, then add flour.

4. 4

   Stir in cabbage, season, and cook slowly without a cover for 30-45 minutes.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 531. The excerpt below is the record exactly as published.

Cabbage Stew, take as much as needed, quarter, core and boil till fairly done, but not tender ; then skim out into a large pan of clear cold water. Let it cool and drain ; press in colander or with the hands, then cut it f ne or coarse, just as liked ; meantime put on stove a kettle or saucepan — a deep fry- ing pan will do — with butter and drippings, half and half, rather more than for frying same amount potatoes, and add a minced onion or two. When it is slightly browned dredge with a table- spoon of flou

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