Stewed Sausage with Cabbage

Ingredients

• Procure a medium sized white cabbage
• one gill of fat from soup stock
• one ounce of butter
• season with a pinch of salt
• one-half pinch of pepper
• a medium sized onion
• a carrot cut into small quarters
• Take twelve sausages

Method

1. 1

   Remove all the green leaves from the cabbage, cut it into quarters, and remove the center stalks.

2. 2

   Wash thoroughly in cold water, drain well and cut into small pieces.

3. 3

   Put in boiling salted water for five minutes.

4. 4

   Take out and put in cold water to cool moderately.

5. 5

   Drain in a colander and put in a saucepan with one gill of fat from soup stock or one ounce of butter.

6. 6

   Season with a pinch of salt and one-half pinch of pepper, a medium sized onion and a carrot cut into small quarters.

7. 7

   Cover and cook for half an hour.

8. 8

   Add the sausages and allow all to cook together for twelve minutes.

9. 9

   Dress the cabbage on a hot dish and arrange the sausages and carrot on top.

10. 10

    Serve very hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 17. The excerpt below is the record exactly as published.

STEWED SAUSAGE WITH CABBAGE— Procure a me- dium sized white cabbage, remove all the green leaves, and cut it into quarters, removing the center stalks. Wash thoroughly in cold water, drain well and cut into small pieces. Put in boil- ing salted water for five minutes. Take out and put in cold water and cool moderately. Drain in a colander and put in a saucepan with one gill of fat from soup stock or one ounce of butter. Season with a pinch of salt and one-half pinch of pepper, a medium sized onion and a carrot cut into small quarters. Put on the cover of the saucepan, set on a moderate fire and cook for half an hour. Take twelve sausages

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