Steamed Cabbage

Ingredients

• a sound, solid cabbage
• half a teacupful of water
• a large tablespoonful of butter
• salt
• pepper
• a third of a cup of good vinegar

Method

1. 1

   Shave cabbage finely, place in a saucepan with water, cover tightly, and steam until tender.

2. 2

   Add butter, salt, and pepper, and serve hot.

3. 3

   For a tart taste, add vinegar before serving.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 127. The excerpt below is the record exactly as published.

STEAMED CABBAGE. Take a sound, solid cabbage, and with a large sharp knife shave it verij fine. Put it in a saucepan, pour in half a teacupful of water, or just enough to keep it from burning ; cover it very tightly, so as to confine the steam; watch it closely, add a little water now and then, until it begins to be tender ; then put into it a large tablespoonful of butter ; salt and pep- per to taste, dish it hot. If you prefer to give it a tart taste, just before taking from the fire add a third of a cup of good vinegar. 192 VEGETABLES. LADIES’ CABBAGE. Boil a firm white cabbage fifteen minutes, changing the water then for more from the boiling tea-kettle. When tender, drain and set aside until perfectly cold. Chop fine and add two beaten eggs, a tablespoonful of but- ter, pepper

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