Red Cabbage

Ingredients

• a red cabbage
• one or two onions
• some good dripping
• seasoned with salt
• seasoned with pepper
• a little vinegar

Method

1. 1

   Remove the outer leaves of the cabbage, cut it in two, and take away all the stalks.

2. 2

   Cut the cabbage with a cucumber slice.

3. 3

   Fry the onions in dripping until white, then add the sliced cabbage seasoned with salt and pepper.

4. 4

   Pour over a little vinegar, stir occasionally, and let simmer for three hours.

5. 5

   Add wine or stock if it becomes too dry.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 121. The excerpt below is the record exactly as published.

, season with pepper and salt, and sprinkle it with vinegar and one drop of Worcester sauce. Punjab Hot Pot. — Take two quarts of white stock, a little curry powder, a small lobster, half a pound of veal quenelle force-meat, six onions, and a little butter. Slice the onions ; put them into a stewpan ; fry lightly ; add the curry powder ; then, a few minutes after, add the stock and a little salt. Cut the lobster into small, diamond- shaped pieces ; poach the quenelles, to which have been added a little curry powder and some lard about the size of half a teaspoon. Serve with lobster and quenelles placed in tureen. Red Cabbage. — Remove the outer leaves of the cabbage, cut it in two, take away all the stalks, and cut the cabbage up with a cucumber slice, at the same time put into a pan some good dripping with one or two onions finely cut up and fry a nice white colour ; to this add the sliced red cabbage, which must have first been seasoned with salt and pepper ; pour over a little vinegar, and stir it about occasionally, and let it simmer over a gentle fire for three hours. Should the cabbage become too dry during SAVOURIES 175 the stirring, wine or stock can be added. It should have a shiny appearance, and be of a blue red colour, and taste very savoury. Red Cabbage, To Stew. — Strip the outer leaves from a fine and fresh red cabbage

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