Creamed Cabbage

Ingredients

• two quarts of sliced raw cabbage
• two tablespoonfuls of butter
• one of flour
• one teaspoonful of salt
• one-fourth of a teaspoonful of pepper
• one cupful of milk

Method

1. 1

   Soak sliced cabbage in cold water for 1 hour, then drain.

2. 2

   Boil in 2 quarts of water for 10 minutes, drain again, and add fresh boiling water.

3. 3

   Cook for 1.5 hours, then chop coarsely.

4. 4

   Stir in butter, salt, and pepper, then add milk mixed with flour.

5. 5

   Simmer for 10 minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 272. The excerpt below is the record exactly as published.

two table-spoonfuls of butter and one of flour to a cream, pouring over this mixture three gills of boiling milk, and adding half a teaspoonf ul of salt after the liquid has boiled for five minutes. Half a teaspoonful of salt should be sprinkled over the cauliflower before the sauce is poured over it. * Escaloped Cauliflower. Put a good-sized cauliflower into a kettle containing two quarts of boiling water, and after adding a table- spoonful of salt, cook the vegetable slowly for half an hour. At the end of that time remove it, and after allowing the water to drip from it, break the cauliflower apart, and put a layer into an escalop-dish. Moisten with cream sauce, and sprinkle with grated cheese ; then put in another layer, pour the remainder of the sauce over it, and sprinkle thickly with cheese and bread crumbs. You will need a pint of sauce, a scant half- pint of bread crumbs, and two table-spoonfuls of cheese — or more if you desire a strong flavor. Cook the dish for twenty minutes, and serve as soon as it comes from the oven. To Make the Sauce. — Put two table-spoonfuls of butter into the frying-pan, and when it becomes melted, add a table-spoonful of flour. Stir the sauce until it is smooth and frothy ; then gradually add a pint of cold milk. Season with salt and pepper, and boil up once. * Creamed Cabbage. For six persons use two quarts of sliced raw cabbage, two table-spoonfuls of butter, one of flour, one teaspoon- ful of salt, one-fourth of a teaspoonful of pepper, and one cupful of milk. After letting the sliced cabbage stand in cold water for an hour, drain it, and put it into a stew-pan with two 522 MISS PARLOA'S KITCHEN COMPANION. quarts of boiling water. Cover closely, and boil gently for ten minutes ; then pour off all the water, and add two quarts of fresh boiling water. Cover the pan, and set it where its contents will boil gently for an hour and a half ; then drain off all the water, and chop the cabbage rather coarse. Put it into a frying-pan with the butter, salt, and pepper, and stir over the fire for five minutes; then cover, and set back where the mixture will cook slowly. Mix the milk gradually with the flour, and when a smooth mixture has been formed of the two in- gredients, pour it over the cabbage. Draw the pan for- ward where the dish will only simmer for the next ten minutes. Serve hot. * Escaloped Cabbage. Cook the cabbage as directed for creamed cabbage, using a generous cupful of milk. Turn the cooked mix- ture into an escalop-dish, and sprinkle over it a pint of grated bread crumbs and one table-spoonful of grated Parmesan cheese. Bake for half an hour, and serve as soon as it comes from the oven. * Stewed Cabbage. Take two quarts of chopped cabbage, two quarts of boiling water, eight slices of rather lean salt pork, one generous table-spoonful of butter, and one teaspoonful of salt

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