Savoy Cabbage

Ingredients

• 2 heads of Savoy cabbage, 4-5 lbs.
• 6 qts. of water
• 1/2 tbsp. of flour
• 1/2 tbsp. finely chopped onion
• 4 tbsps. of salt
• 1/2 pt. bouillon
• 1/2 lb. of butter
• 1 pinch of pepper

Method

1. 1

   Cut the cabbage in half, remove the outer leaves and core, then cut into pieces.

2. 2

   Wash and cook in boiling salt water for 20 minutes.

3. 3

   Stew butter and onions, add flour, then drain cabbage and chop or rub through a colander.

4. 4

   Combine with butter, onion, flour, bouillon, and season with salt and pepper.

5. 5

   Cook slowly for 15 minutes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 91. The excerpt below is the record exactly as published.

2 tbsps. of flour Preparation: The spinage is picked over, the stems cut off, washed well, cooked in boiling salt water for 15 minutes, the water then drained off and the spinage rubbed through a sieve. Melt the butter, stir in the flour, cook, add the spinage, season with salt, pepper, stir in the cream and yolks of eggs. Put in small buttered molds and set in a steamer over a kettle of boiling water and boil until the mixture stiffens, then turn them out on a platter and serve. — 194 — No. 31— SAVOY CABBAGE. Quantity for 6 Persons. 2 heads of Savoy cabbage, 4-5 lbs. V2 tbsp. of flour 6 qts. of water Vz tbsp. finely chopped onion 4 tbsps. of salt % pt. bouillon Va lb. of butter or 1 pinch of pepper half butter and half lard Salt to taste Preparation: The head of cabbage is cut into half, re- move the outer leaves and cut out the heart or core, then cut up the rest into several pieces, wash it and cook it 20 minutes in boiling salt water. Butter and onions are stewed a little while, add the flour and stew a few minutes. Drain the water from the cabbage, chop it or rub it through a colander, then add it to the butter, onion and flour ; add the bouillon, season with salt and pepper and cook slowly for 15 minutes. No. 32— BRUSSELS SPROUTS. Quantity for 6 Persons. 3 lbs. of Brussels sprouts % pt. of bouillon 4 qts. of water ^, tsp. of meat extract to taste 2 tbsps. of salt 1 pinch of pepper Vb lb. of butter Salt to taste V2 tbsp. of flour Preparation: The sprouts are cleaned, the yellow leaves removed, then slowly boiled in salt water. Drain off the water. Melt the butter, stir in the flour, cook a little while, add the bouillon and meat extract and put in the Brussels sprouts. Season with salt and pepper and cook 20 minutes longer. The little sprouts must not fall apart. Remarks: When served it may be garnished with a wreath of fried chestnuts. No. 33— ANOTHER WAY OF PREPARING BRUSSELS SPROUTS. Quantity for 6 Persons. 3 lbs. of Brussels sprouts % cup of fine roll crumbs 4 qts. of water % cup of strong bouillon 2 tbsps. of salt 1 pinch of pepper % lb. of butter Preparation: The sprouts are prepared as before, (See No. 33.) After the water has been drained oflf, melt % lb. of butter, add the sprouts, pour in some bouillon, season with salt and pepper and serve. Fry the roll crumbs in the other Ys lb. of butter and put over the sprouts before serving. — 195— No. 34— KALE OR BORECOLK Quantity for 6 Persons. 3 — 3% lbs. ol kale 1 tbsp. of flour 6 qts. of water % to 1 pt. strong bouillon 3 tbsps. of salt 1 pinch of pepper % lb. of butter or good drippings Salt to taste Preparation: The ribs of the leaves are cut out, then the kale is washed carefully 4 to 5 times, to remove all sand. Cook in boiling salt water for y^ hour or until tender, then pour it into a colander to drain. Now chop it fine or rub it through the colander. The butter or drippings are melted, the flour stirred in, stewed, the prepared kale added, and then the bouillon. Sea- son with salt and pepper. Cook slowly 1 to li/^ hours and add Yz cup of sweet cream' if you like. No. 35— STEWED RED CABBAGE. Quantity for 6 Persons. 1 head of red cabbage, 4 lbs. 2 peeled and sliced apples % lb. of butter or good drippings 2 cloves % glass red wine to taste 1 pinch of pepper 2 tbsps. of vinegar Salt to taste 1 tbsp. of sugar 1 pt. water Preparation: The bad leaves are cut off, the cabbage cut into half, the heart cut out and the cabbage sliced. Pour a pint of boiling water on, add butter or drippings, cook one hour, add all the other ingredients. Cook 1 to 2 hours longer, stirring occasionally. Ten minutes before serving it, add 1 tablespoonful flour and stew 10 minutes longer. Remarks: Taste the cabbage so that it is neither too sweet nor too sour. You may use vinegar instead of wine. No. 36— WHITE CABBAGE. Quantity for 6 Persons. White cabbage, 4 lbs. 1 tbsp. of flour 5 qts. of water % tbsp. caraway seeds % lb. of good drippings 1 pinch of pepper 1 pt. bouillon

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