Stewed Cabbage (Chou à jus)

Ingredients

• a savoy or any good sort of cabbage
• a thick slice of bacon
• a little shallot
• parsley
• marjoram
• thyme
• a pinch of sugar
• pepper to taste
• salt to taste
• sufficient gravy to half cover them

Method

1. 1

   Pick the cabbage carefully and soak it in salt and water for an hour.

2. 2

   If large, divide into quarters.

3. 3

   Steam or plunge into boiling water for 15 minutes, then drain.

4. 4

   Mince bacon, shallot, parsley, marjoram, thyme, sugar, pepper, and salt in a stew-pan.

5. 5

   Once bacon melts, add cabbage quarters and pour in gravy to half cover.

6. 6

   Simmer until done, then lift out cabbage, cover, strain gravy, thicken with flour and butter, and pour over cabbage.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 79. The excerpt below is the record exactly as published.

a savoy or any good sort of cabbage, pick it carefully, and let it soak in salt and water for an hour ; if a large head, you must divide it into quarters, and even a small head had better be similarly treated. When 142 CULINARY JOTJIXGS FOR MADRAS. satisfied that the cabbage is thoroughly clean, either steam the quarters, or plunge them into boiling hot-water, and after boiling for a quarter of an hour, take them out and drain them. Xow, mince a thick slice of bacon, and a little shallot, parsley, marjoram, and thyme, with a pinch of sugar, and pepper and salt to taste ; put all in a stew-pan, and set it on the fire. As soon as the bacon melts, lay your cabbage quarters in it, and pour round them suffi- cient gravy to half cover them

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