Stewed Red Cabbage

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

red cabbage ↝ Cabbage, red, raw [Vegetables and Vegetable Products]
a pound of sausages ↝ Sausage, turkey, fresh, raw [Sausages and Luncheon Meats]
a pint of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a little bit of ham or lean bacon ↝ Ham [Cold cuts and cured meats]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a spoonful of vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (8)

Lay the red cabbage in cold water for an hour.
Cut the cabbage into thin slices across, and then into little pieces.
Put the cabbage into a stew-pan with the sausages, gravy, and ham or lean bacon.
Cover the pan closely and let it stew for half an hour.
Take the pan off the fire and skim off the fat.
Shake in a little flour and let it stew again for two or three minutes.
Lay the sausages in your dish and pour the rest over them.
You may, before you take it up, put in half a spoonful of vinegar.

Original Text

Stewed Red Cabbage.
TAKE red cabbage, lay it in cold water an hour, then cut it
into thin slices across, and cut it into little pieces. Put it into a
stew-pan, with a pound of sausages, a pint of gravy, a little bit
of ham or lean bacon; cover it close, and let it stew half an hour;
then take the pan off the fire, and skim off the fat, shake in a little
flour, and let it stew again. Let it stew two or three minutes, then
lay the sausages in your dish, and pour the rest all over. You may,
before you take it up, put in half a spoonful of vinegar.

Notes

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