Sausages with Cabbage

Ingredients

• a medium-sized white cabbage
• twelve country sausages
• a gill of fat from the soup-stock
• an ounce of butter
• a whole medium-sized onion
• a carrot cut into four pieces
• a good pinch of salt
• half a pinch of pepper

Method

1. 1

   Cut cabbage, wash, and boil for five minutes.

2. 2

   Drain and cool.

3. 3

   Cook cabbage with fat or butter, onion, carrot, salt, and pepper for thirty minutes.

4. 4

   Add sausages and cook for twelve minutes.

5. 5

   Serve hot.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 200. The excerpt below is the record exactly as published.

ausages, with Cabbage. — Procure a medium-sized white cab- bage ; remove all the green leaves, and cut it into four square parts, sup- pressing the centre stalks. Wash thoroughly in cold water, then drain well in a cloth ; when finished cut them into small pieces, and put them into boiling, salted water for five minutes. Remove into cold water to let it cool off moderately; take it out, drain in a colander, and put the cabbage into a saucepan with a gill of fat from the soup-stock, or an ounce of butter. Season with a good pinch of salt and half a pinch of pepper, also a whole medium-sized onion, and a carrot cut into four pieces. Put on the lid of the saucepan, remove to a moderate fire, and let cook for thirty minutes. Take twelve country sausages

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