vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Cabbage
From Modern cookery, in all its branches, 1884
Serves 2
Veal gravy can be used instead of cream.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 303. The excerpt below is the record exactly as published.
STEWED CABBAGE. Cut out the stalk entirely, and slice a fine firm cabbage or two in very thin strips ; throw them after they have been well washed and drained, into a large pan of boiling water ready salted and skimmed, and when they are tender, which will be in from ten to fifteen minutes, pour them into a sieve or strainer, press the water thoroughly from them, and chop them slightly. Put into a very clean saucepan about a couple of ounces of butter, and when it is dissolved add the cabbage with sufficient pepper and salt to season it, and stir it over a clear fire until it appears tolerably dry; then shake lightly in a tablespoonful of flour, turn the whole well, and add by slow degrees a cup of thick cream
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