Red Cabbage

Ingredients

• the cabbage
• an onion
• pepper
• salt
• a teaspoonful of vinegar
• half a teacupful of stock

Method

1. 1

   Slice cabbage and soak in cold water.

2. 2

   Drain and mix with thinly sliced onion.

3. 3

   Melt beef dripping or stock fat in a stewpan, add cabbage and onion, and cook slowly for 4-5 hours.

4. 4

   Mix vinegar with stock and add to the cabbage, dredging in a little flour.

5. 5

   Simmer until nearly absorbed.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 128. The excerpt below is the record exactly as published.

RED CABBAGE. sippets of toast must be placed round, or be stuck into the green mound. Red Cabbage. Slice the cabbage in thin transverse layers ; throw into a pan oi cold water, the outer leaves being first removed. Drain the shreds. Cut an onion in very thin slices and mix with the cabbage. Put in a stewpan some beef dripping, or some of the fat from cold stock, a seasoning of pepper and salt, and let it melt. Then put in the cabbage and onion, and cook slowly for from four to five hours. When the cabbage has soaked up the fat and is partly done, mix a teaspoonful of vinegar in half a teacupful of stock

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