14. Stewed Cabbage Stalks.
Get good thick stalks; cut away all the outside, till you come to the tender part inside; cut these into two-inch lengths. Parboil them in a little salt and water, and then finish cooking them, in either a white sauce as No. 1 recipe, or brown as No. 14 recipe. Either way they are truly delicious, and by far the best part of the cabbage in flavour and goodness.