Farmers' Cabbage

Ingredients

• 1 cup cold meat
• 1 cup cooked tomatoes
• 1 cup cooked cabbage
• 1 cup bread crumbs
• Salt and pepper

Method

1. 1

   Chop the meat into small pieces; likewise the cabbage.

2. 2

   Put a layer of meat in the bottom of a baking dish; then a layer of cabbage; then a layer of tomatoes.

3. 3

   Continue until the entire quantity has been used, seasoning each layer as you go.

4. 4

   Cover all with bread crumbs and bake in a moderate oven until brown.

5. 5

   A little grated cheese may be added to the top if desired.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 56. The excerpt below is the record exactly as published.

FARMERS' CABBAGE 1 cup cold meat 1 cup cooked tomatoes 1 cup cooked cabbage 1 cup bread crumbs Salt aad pepper Chop the meat into small pieces; Hkewise the cabbage. Put a layer of meat in the bottom of a baking dish ; then a layer of cabbage; then a layer of tomatoes. Continue until the entire quantity has been used, seasoning each layer as you go. Cover all with bread crumbs and bake in a moderate oven until brown. A little grated cheese may be added to the top if desired. STEW FROM COLD MEAT Free the meat from fat, gristle and bones; cut into small pieces; add salt and water sufficient to cover it. Let simmer until almost ready to break in pieces; add raw onions and potatoes and cook until tender, adding also a little soup stock if available. Cook xmtil the potatoes are done; thicken with flour and serve on small slices of toast. POTTED MEAT 1 pint cold meat Salt and pepper

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