Red Cabbage With Chestnuts and Raisins

Ingredients

• Clean cabbage and cut off outside leaves
• Take butter the size of an egg
• add about one-half pint soup stock
• one-fourth cup vinegar
• and tablespoon sugar
• salt and pepper to taste
• Add about a quarter of a cup of raisins
• and blanched chestnuts

Method

1. 1

   Brown butter in a kettle, add cabbage and simmer for about ten minutes.

2. 2

   Stir, then add stock, vinegar, sugar, salt, pepper, raisins, and chestnuts.

3. 3

   Cook until tender, adding flour mixed with cold water before serving.

As published

This recipe was extracted from Council cook book (1908), page 26. The excerpt below is the record exactly as published.

Red Cabbage With Chestnuts and Raisins. Clean cabbage and cut off outside leaves; cut on cabbage cutter. Take butter the size of an egg, put in kettle and let brown ; add cabbage, let simmer for about ten minutes, stir and let simmer about ten minutes more. Add about one-half pint soup stock, one-fourth cup vinegar, and tablespoon sugar, salt and pepper to taste. Add a quarter of a cup of raisins and blanched chestnuts

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