Cabbage, red.—C. rouge à l'allemande

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (13)
C. rouge à l'allemande
Alternative preparation
For cooking the cabbage
Seasoning
Traditional German fat
Instructions (12)
C. rouge à l'allemande
  1. Trim, soak, and quarter a good red cabbage.
  2. Bring the cabbage to the boil in cold salted water.
  3. Draw it to the side of the stove directly it has boiled up and drain off the water.
  4. Let it simmer in sufficient boiling weak or second stock to cover it, with half a gill of good vinegar, till it is tender.
  5. Turn out the cabbage and shred it finely.
  6. Return the shredded cabbage to the pan with its liquor, and a little more stock if needed.
  7. Season with salt, pepper, a teaspoonful of moist sugar, and 1/2 oz. of butter.
  8. Mix all well and let it boil up.
  9. Serve at once very hot.
Alternative preparation
  1. Prepare a good red cabbage as above, and when drained put it on with a large pat of butter, and let it stew in this till tender.
  2. Stir in a liaison of one or more egg yolks beaten up with a little cream or milk when perfectly cooked.
  3. Serve hot or cold.
Original Text · last edited 4 days ago
Cabbage, red.—Though seldom seen in this country save as pickled cabbage, this is an excellent vegetable if treated by any of the recipes given above, Or the following German recipes may be tried: C. rouge à l'allemande. Trim, soak, and quarter a good red cabbage, then bring it to the boil in cold salted water, drawing it to the side of the stove directly it has boiled up, and draining off the water; and let it simmer in sufficient boiling weak or second stock to cover it, with half a gill of good vinegar, till it is tender. Now turn it out, shred it finely, then return it to the pan with its liquor, and a little more stock if needed, season with salt, pepper, a teaspoonful of moist sugar, and ½ oz. of butter. Mix this all well, and let it boil up, then serve at once very hot. Or, prepare a good red cabbage as above, and when drained put it on with a large pat of butter, and let it stew in this till tender, stirring to it when perfectly cooked a liaison of one or more egg yolks beaten up with a little cream or milk, and serve hot or cold. In Germany good clarified dripping or goose fat is used for this dish.
Notes
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