Cabbage, stewed

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 (10)
For the cabbage
For the bacon and seasoning
For thickening the sauce
Instructions (15)
  1. Cut the stalk of a good firm cabbage off close, trim and quarter the cabbage.
  2. Soak it for an hour or two in cold, salted, and acidulated water.
  3. Drain well.
  4. Lay the quarters in plenty of fast boiling salted water.
  5. Boil uncovered for twenty minutes (more or less according to size).
  6. Drain well on a reversed sieve.
  7. Meanwhile mince a good slice (from 2 to 3 oz.) of fat bacon with a little shallot and some powdered sweet herbs, salt and pepper, and spice to taste.
  8. Fry it all till the bacon is melted.
  9. Lay in the drained and shred cabbage, with sufficient stock to cover it all well.
  10. Bring it to the boil.
  11. Draw the pan aside, and only let it simmer gently till the cabbage is cooked.
  12. Drain and dish the cabbage.
  13. Thicken the liquor it was cooked in with a little roux.
  14. Pour it over and round the cabbage, and serve hot as chou braisé au lard.
  15. If when cooked and drained as above, you finish it off in any nice sauce to taste, it is known as chou braisé à l'espagnole, aux tomates, à la Morny, à la béchamel, etc., according to the sauce used.
Original Text · last edited 4 days ago
Cabbage, stewed.—Cut the stalk of a good firm cabbage off close, trim and quarter the cabbage, and soak it for an hour or two in cold, salted, and acidulated water; then drain well, and lay the quarters in plenty of fast boiling salted water, and boil uncovered for twenty minutes (more or less according to size); then drain well on a reversed sieve. Meanwhile mince a good slice (from 2 to 3 oz.) of fat bacon with a little shallot and some powdered sweet herbs, salt and pepper, and spice to taste; fry it all till the bacon is melted, then lay in the drained and shred cabbage, with sufficient stock to cover it all well, bring it to the boil, then draw the pan aside, and only let it simmer gently till the cabbage is cooked. Drain and dish the cabbage, thicken the liquor it was cooked in with a little roux, pour it over and round the cabbage, and serve hot as chou braisé au lard. If when cooked and drained as above, you finish it off in any nice sauce to taste, it is known as chou braisé à l'espagnole, aux tomates, à la Morny, à la béchamel, etc., according to the sauce used.
Notes
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