Stewed Red Cabbage

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 4.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

1 red cabbage ↝ Cabbage, red, raw [Vegetables and Vegetable Products]
a small slice of ham ↝ Ham [Cold cuts and cured meats]
1/2 oz. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 pint of weak stock or broth
1 gill of vinegar ↝ Vinegar [Mustard and other condiments]
salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
1 tablespoonful of pounded sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (3)

Cut the cabbage into very thin slices, put it into a stewpan, with the ham cut in dice, the butter, 1/2 pint of stock, and the vinegar; cover the pan closely, and let it stew for 1 hour.
When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar; mix all well together, stir over the fire until nearly all the liquor is dried away, and serve.
Fried sausages are usually sent to table with this dish: they should be laid round and on the cabbage, as a garnish.

Original Text

STEWED RED CABBAGE.

1099. INGREDIENTS.—1 red cabbage, a small slice of ham, 1/2 oz. of fresh butter, 1 pint of weak stock or broth, 1 gill of vinegar, salt and pepper to taste, 1 tablespoonful of pounded sugar.

Mode.—Cut the cabbage into very thin slices, put it into a stewpan, with the ham cut in dice, the butter, 1/2 pint of stock, and the vinegar; cover the pan closely, and let it stew for 1 hour. When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar; mix all well together, stir over the fire until nearly all the liquor is dried away, and serve. Fried sausages are usually sent to table with this dish: they should be laid round and on the cabbage, as a garnish.

Time.—Rather more than 1 hour. Average cost, 4d. each.

Sufficient for 4 persons.

Seasonable from September to January.

THE WILD CABBAGE, OR COLEWORT.—This plant, as it is found on the sea-cliffs of England, presents us with the origin of the cabbage tribe in its simplest and normal form. In this state it is the true Collet, or Colewort, although the name is now applied to any young cabbage which has a loose and open heart.

Notes

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