Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Brussels Sprouts and Cabbage

Remove outside leaves and soak in cold water for half an hour. Drain. Cook in boiling salted water until tender, changing the water at least once during cooking. Serve Brussels sprouts whole with butter and salt or with [White Sauce]. Chop the cabbage when cooked, season with salt, pepper and butter, reheat and serve, or mix one cup cabbage with one cup [White Sauce], cover with buttered crumbs and bake until brown.