Stewed Red Cabbage

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a small, or half a large red cabbage ↝ Cabbage, red, raw [Vegetables and Vegetable Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a cup of vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (4)

Slice a small, or half a large red cabbage: wash it, and put into a saucepan.
Add pepper and salt, and only the water that clings to the cabbage; add a piece of butter.
Stew till quite tender.
When going to serve, add half a cup of vinegar and stir it over the fire.

Original Text

Stewed Red Cabbage.

Slice a small, or half a large red cabbage: wash it, and put into a saucepan, with pepper and salt, no water but what hangs about the former, and a piece of butter. Stew till quite tender; then when going to serve, put to it half a cup of vinegar, and stir it over the fire.

Serve for cold meat, or with sausages on it.

Notes

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