Stewed Cabbage

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

cabbage ↝ Cabbage, raw [Vegetables and Vegetable Products]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
some vinegar ↝ Vinegar [Mustard and other condiments]
half a pint of veal broth
a little allspice tied in a cloth ↝ Spices, allspice, ground [Spices and Herbs]

Instructions (5)

Cut the cabbage into slips.
Blanch and drain the cabbage dry.
Put the cabbage into a stewpan with fresh butter, pepper, salt, an onion, vinegar, half a pint of veal broth, and allspice tied in a cloth.
Stew the cabbage gently until done and the liquor is nearly reduced.
Remove the spice and onion.

Original Text

To stew Cabbage.

Cut the cabbage into slips, and blanch and drain them dry. Put them into a stewpan, with a bit of fresh butter, pepper, salt, an onion, some vinegar, half a pint of veal broth, and a little allspice tied in a cloth. Stew the cabbage gently till done and the liquor nearly reduced, and then take the spice and onion out.

Notes

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