Sausages and Cabbage

Ingredients

• a fine-hearted savoy or cabbage
• a pound or more of fresh sausages
• a round of toast

Method

1. 1

   Cut off the outer leaves and hard stalk from the cabbage, cleanse it, slice finely, rinse, and put into a saucepan with boiling water to cover.

2. 2

   Boil until tender, stirring occasionally.

3. 3

   When tender, there should be just enough liquor to moisten the cabbage.

4. 4

   Lay sausages in the center, cover, and stew gently until done.

5. 5

   Serve sausages on toast with liquor strained over them, and cabbage on a separate dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1725. The excerpt below is the record exactly as published.

Sausages and Cabbage.— Cut ofP the outer leaves and the hard stalk fi-om a fine- hearted savoy or cabbage, and carefully cleanse it from all impurities. Slice it finely, as if it were to be pickled, rinse it well, and put it into a saucepan with as much boiling (unsalted) water as will barely cover it. Let it boil till quite tender, stirring occasionally to keep it from burning to the bottom of the saucepan. Add a little more water if necessary, but be sparing in putting this in- Wlien the cabbage is tender, there ought to be in the pan as much liquor only as will moisten the vegetable. Lay a pound or more of fresh sausages in the centre of the cooked cabbage, cover the saucepan closely to j I keep in the heat and vapour, and stew the sausage gently until done enough. Lift it out, lay it on a round of toast

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