Red Cabbage, Stewed

Ingredients

• 1 ounce of fresh butter
• 1 pint of weak stock
• a slice of ham cut into small squares
• a gill of vinegar
• another 4 pint of stock
• a tablespoonful of pounded sugar
• pepper and salt to season

Method

1. 1

   Cut the cabbage in slices and put into a stewpan with butter, stock, ham, and vinegar.

2. 2

   Cover tightly and stew for an hour.

3. 3

   When nearly tender, add more stock, sugar, and seasonings.

4. 4

   Stir over the fire until nearly all the liquor has evaporated, then serve garnished with fried sausages.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 62. The excerpt below is the record exactly as published.

Red Cabbage, Stewed. — Cut in slices, put into a stewpan with i ounce of fresh butter, 1 pint of weak stock, a slice of ham cut into small squares, and a gill of vinegar. Cover tightly and stew for an hour. When nearly tender add another 4 pint of stock, a tablespoon- ful of pounded sugar, and pepper and salt to season

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