Pickled Red Cabbage for Winter Use

Ingredients

• a quarter of a pound of butter
• three or four large cabbage heads
• a large cupful of good broth
• salt
• pepper
• a glass of strong red wine

Method

1. 1

   Melt the butter in an earthenware saucepan on a coal fire.

2. 2

   When melted, add the cabbage, salt, pepper, a little flour, and broth.

3. 3

   Cover well, and let it cook for about an hour and a half, turning it from time to time.

4. 4

   During the last half hour, add the red wine.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 230. The excerpt below is the record exactly as published.

Pickled Red Cabbage for Winter Use. — Shred the Cabbage as above. Allow a quarter of a pound of butter to three or four large cabbage heads. Melt the butter in an earthenware saucepan on a coal fire. When melted add the cabbage, salt, pepper, a little flour, and a large cupful of good broth. Cover well, and let it cook for about an hour and a half, turning it from time to time. During the last half hour add a glass of strong red wine

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