vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Red Cabbage
From Modern cookery, in all its branches, 1884
Serves 4
Can be served with broiled sausages or with lemon juice and gravy.
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 308. The excerpt below is the record exactly as published.
O STEW RED CABBAGE. (Flemish Receipt.') Strip the outer leaves from a fine and fresh red cabbage ; wash it well, and cut it into the thinnest possible slices, beginning at the top ; put it into a thick saucepan in which two or three ounces of good butter have been just dissolved ; add some pepper and salt, and stew it very slowly indeed for three or four hours in its own juice, keeping it often stirred, and well pressed down. When it is per- fectly tender add a tablespoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.