This [marinaded] cabbage forms an excellent adjunct to boiled beef.
Choux Verts Pommés (Savoy Cabbages)
[2100—BRAISED CABBAGE]
Quarter the cabbage; parboil and cool it.
Defoliate the quarters; suppress the outside leaves and the midribs of the remaining leaves; season with salt and pepper, and put the cabbage in a saucepan garnished with slices of bacon, and containing one quartered carrot, one onion stuck with a garlic clove, one faggot, two-thirds pint of consommé, and three tablespoonfuls of stock fat per two lbs. of cabbage. Cover with slices of bacon; boil, and then braise gently for two hours.
[2101—CHOU A L’ANGLAISE]
Plainly boil or steam the cabbage. Press all the water out of it, between two plates, and cut it into lozenges or squares.
[2102—CHOU FARCI]
Take a medium-sized round-headed or Savoy cabbage; parboil it; cool it, and suppress its stump. Slightly open out its leaves, and insert between them raw or cooked mince-meat, combined with chopped onion and parsley, and highly seasoned. Reconstruct the cabbage, pressing it closely together; wrap it in slices of bacon; string it, and braise it gently for three hours with stock and stock fat.
When about to serve, drain the cabbage; remove the string and the slices of bacon; set it on a dish, and cover it with a few tablespoonfuls of the braising-liquor, cleared of all grease, reduced, and thickened with some half-glaze sauce.