Drain a well-boiled cabbage and chop it up very fine. Put into a frying-pan two tablespoonfuls of butter, and one of flour, for every quart of chopped cabbage. When hot add the cabbage, season with salt, pepper, and one or two tablespoonfuls of vinegar, and stir constantly for six or eight minutes. Then put it on a dish, smooth the outside and garnish with quarters of hard-boiled eggs.
Cabbage ‘Pasticciato.’
Cut up a cabbage and boil it in an earthen pot. Boil a little white wine vinegar in a sauce-pan, put in two well-beaten eggs, three-quarters of a pint of clotted cream, and a little butter. Mix well, when boiling add some salt and pepper, and pour over the cabbage. Serve it cold.
Cabbage ‘in Stufato.’
Cut up a small cabbage and leave it in cold water for some time, then dry, take out the hard pieces, and chop up the rest fine. Put it into an earthen pot with a little salt, and boil for fifteen or twenty minutes. Then strain and put it on a hot dish, pour a cream, tomato, mustard, or horse-radish sauce, over it, and serve hot.
Cabbage (Rea) ‘alla Fiamminga.’
Remove the outer leaves of a red cabbage and cut it in pieces. Put it into boiling water for fifteen minutes, then dry, and place it in a sauce-pan with four ounces of butter, a chopped-up onion, a bay leaf, two cloves, and a little salt and pepper. Boil slowly for about half an hour, stirring it often. When cooked take out the bay leaf, add a little butter and serve quickly.
Cabbage (Red) ‘alla Tedesca.’
Cut up the leaves of two small red cabbages in slices. Melt four ounces of butter in a frying-pan, and when browned, throw in the cabbage, adding a little salt, three tablespoonfuls of white wine vinegar, and a chopped-up onion. Cover the frying-pan and put it on a slow fire for an hour. Serve up very hot.