Stewed Cabbage

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 (8)
Instructions (13)
  1. Cut out the stalk entirely.
  2. Slice a fine firm cabbage or two in very thin strips.
  3. Throw the cabbage into a large pan of boiling water ready salted and skimmed.
  4. When the cabbage is tender (10-15 minutes), pour it into a sieve or strainer.
  5. Press the water thoroughly from the cabbage.
  6. Chop the cabbage slightly.
  7. Put about 2 ounces of butter into a very clean saucepan.
  8. When the butter is dissolved, add the cabbage.
  9. Season with pepper and salt.
  10. Stir the cabbage over a clear fire until it appears tolerably dry.
  11. Shake in a tablespoonful of flour.
  12. Turn the whole well.
  13. Add by slow degrees a cup of thick cream (or veal gravy or good white sauce if preferred).
Original Text
STEWED CABBAGE. Cut out the stalk entirely, and slice a fine firm cabbage or two in very thin strips; throw them after they have been well washed and drained, into a large pan of boiling water ready salted and skimmed, and when they are tender, which will be in from ten to fifteen minutes, pour them into a sieve or strainer, press the water thoroughly from them, and chop them slightly. Put into a very clean saucepan about a couple of ounces of butter, and when it is dissolved add the cabbage with sufficient pepper and salt to season it, and stir it over a clear fire until it appears tolerably dry; then shake lightly in a tablespoonful of flour, turn the whole well, and add by slow degrees a cup of thick cream: veal gravy or good white sauce may be substituted for this, when preferred to it.
Notes
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