- 4 lbs. of white cabbage
- 5 qts. of water
- ⅛ lb. of drippings
- 1 tbsp. of sugar
- 1 tbsp. of flour
- 1 pinch of pepper
- Salt to taste
- 1 pt. of bouillon or water
- 3–5 tbsp. of vinegar
Preparation: The cabbage is prepared as directed under [No. 36]. The sliced cabbage is stewed for 15 minutes, the water drained off, bouillon or water and drippings added and stewed for one hour. Sugar, vinegar, flour, pepper, salt are added and the cabbage stewed another hour, stirring frequently.
No. 38—WHITE CABBAGE PREPARED LIKE CAULIFLOWER.
Quantity for 6 Persons.
- 4 lbs. of white cabbage
- 4 tbsp. of salt
- 6 qts. of water
For the Dressing.
- ⅛ lb of butter
- 2½ tbsps. of flour
- 1 pt. of milk
- 1 pinch of pepper
- Salt to taste
- 2 yolks of eggs
Preparation: The outer leaves are removed and the head of cabbage cooked until tender in 6 qts. of boiling salt water. The butter is melted, flour stirred in, milk added, cooked and seasoned with salt, pepper and if you like, stir in the yolks of eggs. Put the head of cabbage on a platter and pour the thick dressing over it, then serve at once.
No. 39—WHITE CABBAGE SAUSAGES.
Quantity for 6 Persons.