Stewed Cabbage

Ingredients

• the cabbage
• about two ounces of butter
• half a pint of thick sour milk
• one teacupful of cream
• two tablespoonfuls of butter
• small quantity of flour
• season to taste with salt and pepper
• season to taste with salt and pepper

Method

1. 1

   Trim the outer leaves of the cabbage, wash it, and cut it into four pieces.

2. 2

   Boil in salted water with a piece of charcoal until tender.

3. 3

   Drain, melt butter in a stewpan, add cabbage, dredge with flour, pour in sour milk, and season.

4. 4

   Cook gently until milk is reduced.

5. 5

   Press out moisture, mix with cream, and season.

6. 6

   Fry in butter until browned, then serve.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 42. The excerpt below is the record exactly as published.

Stewed Cabbage.) Trim off the outer leaves of the cabbage, wash it thoroughly in plenty of water, then cut it into four pieces. Put the cabbage into a saucepan of boiling water with a lump of salt and a small piece of charcoal, and boil it slowly until tender. When cooked turn the cabbage into a colander, and drain it as much as possible. Put a lump of butter, about two ounces, into a stewpan, melt it, put in the cabbage, dredge small quantity of flour over it, pour in half a pint of thick sour milk, and season to taste with salt and pepper. Put the pan over a slow fire, and stir gently with a wooden spoon until the milk is nearly reduced. When cold, press out all the moisture, add one teacupful of cream to a quart bowlful of cabbage, and season with salt and pepper. Put two tablespoonfuls of butter

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