German Cabbage

Ingredients

• three ounces of butter
• three chopped onions
• one spoonful of flour
• one pint of bouillon from boiled beef
• two heads of sliced Savoy cabbage
• one-half glass of white wine vinegar
• one spoonful of chopped parsley

Method

1. 1

   Heat butter in a casserole, add chopped onions, and simmer until done.

2. 2

   Add flour and bouillon, season with salt and pepper.

3. 3

   Add sliced cabbage and cover.

4. 4

   Cook for one hour, then add vinegar and parsley, and boil for thirty minutes.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 189. The excerpt below is the record exactly as published.

German cabbage. Heat three ounces of butter in a casserole, add three chopped onions, and simmer until done. Then add one spoonful of flour and one pint of bouillon from boiled beef, season with salt and pepper ; and then add two heads of sliced Savoy cabbage, and cover the pot. Cook for one hour; then add one-half glass of white wine vinegar, and one spoonful of chopped parsley

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