White Cabbage Prepared Like Cauliflower

Ingredients

• 1 head of white cabbage, 4 lbs.
• 4 tbsp. of salt
• 6 qts. of water
• 1/2 lb of butter
• 1 pinch of pepper
• 2 1/2 tbsps. of flour
• 1 pt. of milk
• 2 yolks of eggs

Method

1. 1

   Remove outer leaves and cook cabbage until tender in boiling salt water.

2. 2

   Melt butter, stir in flour, add milk, and season with salt and pepper.

3. 3

   Optionally stir in yolks of eggs.

4. 4

   Place cabbage on a platter and pour dressing over it, then serve immediately.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 91. The excerpt below is the record exactly as published.

te 2 tbsps. of flour Preparation: The spinage is picked over, the stems cut off and washed well. Cook it in boiling salt water for 15 min- utes, drain the water off and chop the spinage or rub it through a colander. Melt the butter, stir in the flour, cook and stir in the spinage, add sweet cream and bouillon, season with salt and pepper and cook a little longer, stirring constantly. Remarks: The dish may be garnished with hard boiled eggs. No. 28— SORREL. Sorrel is prepared just like spinage, see No. 27, Spinage. No. 29— LETTUCE. Lettuce as a vegetable dish is prepared like spinage. See No. 87, Spinage. No. 30— SPINAGE IN INDIVIDUAL MOLDS. Quantity for 6 Persons. 1 peck of spinage 1 pinch of pepper 5 qts. of water Salt to taste 3 tbsps. salt 3 yolks of eggs % lb. of butter % pt. sweet cream 2 tbsps. of flour Preparation: The spinage is picked over, the stems cut off, washed well, cooked in boiling salt water for 15 minutes, the water then drained off and the spinage rubbed through a sieve. Melt the butter, stir in the flour, cook, add the spinage, season with salt, pepper, stir in the cream and yolks of eggs. Put in small buttered molds and set in a steamer over a kettle of boiling water and boil until the mixture stiffens, then turn them out on a platter and serve. — 194 — No. 31— SAVOY CABBAGE. Quantity for 6 Persons. 2 heads of Savoy cabbage, 4-5 lbs. V2 tbsp. of flour 6 qts. of water Vz tbsp. finely chopped onion 4 tbsps. of salt % pt. bouillon Va lb. of butter or 1 pinch of pepper half butter and half lard Salt to taste Preparation: The head of cabbage is cut into half, re- move the outer leaves and cut out the heart or core, then cut up the rest into several pieces, wash it and cook it 20 minutes in boiling salt water. Butter and onions are stewed a little while, add the flour and stew a few minutes. Drain the water from the cabbage, chop it or rub it through a colander, then add it to the butter, onion and flour ; add the bouillon, season with salt and pepper and cook slowly for 15 minutes. No. 32— BRUSSELS SPROUTS. Quantity for 6 Persons. 3 lbs. of Brussels sprouts % pt. of bouillon 4 qts. of water ^, tsp. of meat extract to taste 2 tbsps. of salt 1 pinch of pepper Vb lb. of butter Salt to taste V2 tbsp. of flour Preparation: The sprouts are cleaned, the yellow leaves removed, then slowly boiled in salt water. Drain off the water. Melt the butter, stir in the flour, cook a little while, add the bouillon and meat extract and put in the Brussels sprouts. Season with salt and pepper and cook 20 minutes longer. The little sprouts must not fall apart. Remarks: When served it may be garnished with a wreath of fried chestnuts. No. 33— ANOTHER WAY OF PREPARING BRUSSELS SPROUTS. Quantity for 6 Persons. 3 lbs. of Brussels sprouts % cup of fine roll crumbs 4 qts. of water % cup of strong bouillon 2 tbsps. of salt 1 pinch of pepper % lb. of butter Preparation: The sprouts are prepared as before, (See No. 33.) After the water has been drained oflf, melt % lb. of butter, add the sprouts, pour in some bouillon, season with salt and pepper and serve. Fry the roll crumbs in the other Ys lb. of butter and put over the sprouts before serving. — 195— No. 34— KALE OR BORECOLK Quantity for 6 Persons. 3 — 3% lbs. ol kale 1 tbsp. of flour 6 qts. of water % to 1 pt. strong bouillon 3 tbsps. of salt 1 pinch of pepper % lb. of butter or good drippings Salt to taste Preparation: The ribs of the leaves are cut out, then the kale is washed carefully 4 to 5 times, to remove all sand. Cook in boiling salt water for y^ hour or until tender, then pour it into a colander to drain. Now chop it fine or rub it through the colander. The butter or drippings are melted, the flour stirred in, stewed, the prepared kale added, and then the bouillon. Sea- son with salt and pepper. Cook slowly 1 to li/^ hours and add Yz cup of sweet cream' if you like. No. 35— STEWED RED CABBAGE. Quantity for 6 Persons. 1 head of red cabbage, 4 lbs. 2 peeled and sliced apples % lb. of butter or good drippings 2 cloves % glass red wine to taste 1 pinch of pepper 2 tbsps. of vinegar Salt to taste 1 tbsp. of sugar 1 pt. water Preparation: The bad leaves are cut off, the cabbage cut into half, the heart cut out and the cabbage sliced. Pour a pint of boiling water on, add butter or drippings, cook one hour, add all the other ingredients. Cook 1 to 2 hours longer, stirring occasionally. Ten minutes before serving it, add 1 tablespoonful flour and stew 10 minutes longer. Remarks: Taste the cabbage so that it is neither too sweet nor too sour. You may use vinegar instead of wine. No. 36— WHITE CABBAGE. Quantity for 6 Persons. White cabbage, 4 lbs. 1 tbsp. of flour 5 qts. of water % tbsp. caraway seeds % lb. of good drippings 1 pinch of pepper 1 pt. bouillon Salt to taste Preparation: The bad leaves are removed, the head of cabbage cut in half, the heart cut out and the cabbage cut in- to 16 parts. It is cooked in boiling salt water for 15 minutes, drained, drippings and bouillon added and stewed for 1 hour. Add caraway seeds, flour, salt and pepper and stew a while longer. — 196 — No. 37— STEWED WHITE CABBAGE. Quantity for 6 Persons. 4 lbs. of white cabbage 1 tbsp. of flour 5 qts. of water 1 pinch of pepper % lb. of drippings Salt to taste 1 tbsp. of sugar 1 pt. of bouillon or water 3 — 5 tbsp. of vinegar Preparation: The cabbage is prepared as directed under No. 36. The sliced cabbage is stewed for 15 minutes, the water drained off, bouillon or water and drippings added and stewed for one hour. Sugar, vinegar, flour, pepper, salt are added and the cabbage stewed another hour, stirring fre- quently. No. 38— WHITE CABBAGE PREPARED LIKE CAULIFLOWER. Quantity for 6 Persons. i lbs. of white cabbage 4 tbsp. of salt 6 qts. of water For the Dressing. % lb of butter 1 pinch of pepper 2 % tbsps. of flour Salt to taste 1 pt. of milk 2 yolks of eggs Preparation : The outer leaves are removed and the head of cabbage cooked until tender in 6 qts. of boiling salt water. The butter is melted, flour stirred in, milk added, cooked and seasoned with salt, pepper and if you like, stir in the yolks ol eggs. Put the head of cabbage on a platter and pour the thick dressing over it, then serve at once. No. 39— WHITE CABBAGE SAUSAGES. Quantity for 6 Persons. 1 head of cabbage, 4 lbs. 1 tbsp. of butter 5 qts. of water Salt to taste 3 tbsps. of salt Vi lb. of bacon, cut fine % lb. chopped pork 1 onion, cut fine % lb. of chopped beef % pt. gravy 1 pinch of pepper Preparation: The bad leaves are removed and after cleaning the cabbage well, it is cooked partly done in boiling salt water. The outer leaves are then carefully cut ofif. The leavings of the cabbage are chopped fine, also the pork and beef and all this is mixed well, seasoned with butter, salt and pepper. Some of this mixture is put on each cabbage leaf and the leaf is rolled round it and tied with a clean string. The bacon is put into a pan and the cabbage sausages fried brown in it. The gravy is poured in and all is cooked a few minutes, then served on a platter. — 197 — No. 40— WHITE CABBAGE WITH LAMB. Quantity for 6 Persons. 1 head of white cabbage, 5 lbs.

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