Cabbage with Rice (Chou en riz)

Ingredients

• the cabbage
• as much gravy as will cover them
• an equal quantity of half-boiled rice

Method

1. 1

   Par-boil the cabbage, cut into egg-sized pieces, and combine with half-boiled rice in gravy.

2. 2

   Simmer until done and serve.

3. 3

   Avoid excess gravy to maintain dish integrity.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 80. The excerpt below is the record exactly as published.

the cabbage is thoroughly clean, either steam the quarters, or plunge them into boiling hot-water, and after boiling for a quarter of an hour, take them out and drain them. Xow, mince a thick slice of bacon, and a little shallot, parsley, marjoram, and thyme, with a pinch of sugar, and pepper and salt to taste ; put all in a stew-pan, and set it on the fire. As soon as the bacon melts, lay your cabbage quarters in it, and pour round them suffi- cient gravy to half cover them. Let this simmer gently till the cabbage is done. Then lift out the quarters, place them in a hot dish, and cover them up. Strain the gravy, thicken it with flour and butter, and pour it over the cab- bage. The better your gravy in this case, the better the result. If, therefore, you can spare some turkey bones, or scraps of game, ham, or tongue to assist youi- ordinary stock, youi- entremets will be all the nicer. 2. Another good way, clion an sauce blanche, may be described as follows : — Half -boil your cabbage, take it out, and drain it. Divide it into quarters. Make a nicely flavoured sauce blanche (adding a little cream if you can spare it) place the quarters in this, complete their cooking therein, and serve, jDouring the sauce over them. 3. Cabbages may be cooked with rice, and gi'avy (chou an riz) : — Par-boil the cabbage, cut it up into pieces the size of an egg, and put them with an equal quantity of half -boiled rice, into as much gravy as will cover them

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