Stewed Cabbage

Ingredients

• one gallon of hard, white cabbage
• four ounces of nice butter
• a teacupful of sweet milk
• salt to taste
• pepper to taste

Method

1. 1

   Chop cabbage, boil in salted water with a pinch of soda until tender.

2. 2

   Drain, press out water.

3. 3

   Mix with butter, milk, salt, and pepper.

4. 4

   Stew until cream is absorbed, stirring constantly.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 117. The excerpt below is the record exactly as published.

Stewed Cabbage Chop small one gallon of hard, white cabbage. Have ready a pot of boiling water salted to taste, and with a tiny pinch of soda in it. Put in the cabbage and let it boil until tender. Then drain it through a colan- der, press out carefully all of the water. Put it in a saucepan with four ounces of nice butter, a teacupful of sweet milk, and salt and pepper to taste. Mix thoroughly, and let it stew until the cream is all absorbed. On no account let it burn, which it is apt to do if not constantly stirred. Serve immediately. Cabbage is never nice when it remains some time after it is done. Cabbage Boiled Without Meat Boil white cabbage in salt water until tender. Drain, place, in a hot covered dish ; butter, pepper and salt; then serve. One tablespoonful of butter to a medium sized head of cabbage is the proportion. Cabbage Boiled Whole Take one firm, white cabbage; remove the outside leaves, tie around so that the leaves will not fall apart. Cut out the inside from the stalk end, chop fine, season to taste with salt, pepper and butter (a little mustard, if liked), then return to the cavity from which it was cut ; now place carefully in a pot, cover with cold water and boil until done. Serve on a flat dish. Mustard dressing is nice with this. Cold Slaw, No. 1 One medium sized cabbage, chopped fine; salt to taste

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