Red Cabbage Stew

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Strip the outer leaves from the red cabbage; wash it well, and cut it into the thinnest possible slices, beginning at the top.
  2. Put the sliced cabbage into a thick saucepan in which the butter has been just dissolved.
  3. Add pepper and salt to the cabbage.
  4. Stew the cabbage very slowly for three to four hours in its own juice, keeping it often stirred, and well pressed down.
  5. When the cabbage is perfectly tender, add the vinegar and mix thoroughly.
  6. Heap the cabbage in a hot dish.
  7. Serve broiled sausages around the cabbage, or omit the sausages and substitute lemon-juice, cayenne pepper, and gravy.
Original Text
TO STEW RED CABBAGE. (Flemish Receipt.) Strip the outer leaves from a fine and fresh red cabbage; wash it well, and cut it into the thinnest possible slices, beginning at the top; put it into a thick saucepan in which two or three ounces of good butter have been just dissolved; add some pepper and salt, and stew it very slowly indeed for three or four hours in its own juice, keeping it often stirred, and well pressed down. When it is perfectly tender add a tablespoonful of vinegar; mix the whole up thoroughly, heap the cabbage in a hot dish, and serve broiled sausages round it; or omit these last, and substitute lemon-juice, cayenne pepper, and a half-cupful of good gravy. The stalk of the cabbage should be split in quarters and taken entirely out in the first instance. 3 to 4 hours.
Notes
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