Riz au chou

Ingredients

• some rice as for the above
• a couple of ounces of butter
• a finely sliced Bombay onion
• two cloves of garlic minced
• the heart of a tender cabbage
• enough broth or consomme to keep it from burning
• three breakfast-cupfuls of rice

Method

1. 1

   Boil rice and keep ready.

2. 2

   Melt butter, fry onion and garlic, add shredded cabbage, then broth.

3. 3

   Stew until cabbage is cooked, add rice and stir for five minutes.

4. 4

   Serve smothered with grated cheese.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 139. The excerpt below is the record exactly as published.

Riz au chou : — Boil some rice as for the above, and keep it ready in a dish. Cut up the heart of a tender cabbage (a ' savoy,' or 'sugar-loaf,' for instance). Melt a couple of ounces of butter in a I'oomy stew-pan, cast into it a finely slircd Bombay onion, and two cloves of garlic minced as small as possible : let the onion turn yellow, and then put in the shred cabbage, stir it about for three minutes with the butter and onions, and then pour over it enough broth or consomme to keep it from burning : stew gently now until the cabbage is cooked, then add the rice which should be vigorously stinted about for five minutes with the cabbage. The dish is now ready. Turn it out upon a flat dish, and smother it with grated cheese. A slice of nice bacon may, with advantage, be cooked with the cab- bage ; it should be cut into dice, and put in with the butter[and onion. For an ordinary head of cabbage, three breakfast-cupfuls of rice

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