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Garnish of Stewed Red Cabbages
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 59. The excerpt below is the record exactly as published.
GARNISH OF STEWED RED CABBAGES. Trim, wash, and quarter a couple of red cabbages, shred them as if about to make pickled cabbage, then put about four ounces of butter in a stewpan with the cabbages, season with salt and pepper, add half a gill of vinegar, cover the stewpan with its lid, and set it on a* moderate fire to simmer gently. Take care to give it an occasional stir with a wooden spoon. When the cabbages have been reduced to half their original quantity moisten with half a pint of ordinary stock
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