Stewed Cabbage

Ingredients

• a lump of butter
• a cup of milk or cream
• thicken it with flour
• season with pepper
• season with salt

Method

1. 1

   Drain cold boiled cabbage and simmer in water or milk and water for half an hour.

2. 2

   Pour off the water when tender, stir in butter, let cook gently, then add milk or cream and thicken with flour.

3. 3

   Serve with cream gravy over the cabbage.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 38. The excerpt below is the record exactly as published.

STEWED GABBAGE. Cold cabbage lef t f rom dinner can be drained f rom the pot liquor in which it wa« boiled, and then simmered for half an hour in water, or milk and water ; pour oÔ ail the watér when it is tender, and stir in the pot a lump of butter or clarified drîppings ; let it cook gently, then throw in a eup of milk or cream ; thicken it witb 92 LA CUISINE CREOLE. flour, and season with pepper

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