Quantity for 6 Persons.
- 1 head of red cabbage, 4 lbs.
- ⅛ lb. of butter or good drippings
- ½ glass red wine to taste
- 2 tbsps. of vinegar
- 1 tbsp. of sugar
- 2 peeled and sliced apples
- 2 cloves
- 1 pinch of pepper
- Salt to taste
- 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.
- 5 qts. of water
- ⅛ lb. of good drippings
- 1 pt. bouillon
- 1 tbsp. of flour
- ¼ tbsp. caraway seeds
- 1 pinch of pepper
- Salt to taste
Preparation: The bad leaves are removed, the head of cabbage cut in half, the heart cut out and the cabbage cut into 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.
No. 37—STEWED WHITE CABBAGE.
Quantity for 6 Persons.