Stewed Cabbage

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (8)

cabbage ↝ Cabbage, raw [Vegetables and Vegetable Products]
oil ↝ Oil, safflower [Fats and Oils]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
water ↝ Water, tap [Tap water]
vinegar ↝ Vinegar [Mustard and other condiments]
an onion cut small ↝ Onions, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (6)

Cut the cabbage small.
Boil the cabbage until soft.
Drain the cabbage.
Put the cabbage in a stew-pan with oil, butter, a little water, vinegar, and a small onion.
Season with pepper and salt.
Simmer on a slow fire until all the liquor is wasted.

Original Text

CUT the cabbage small, and boil it soft; then drain it, and put it in a stew-pan, with a proper quantity of oil and butter, a little water and vinegar, and an onion cut small; season it with pepper and salt, and let it simmer on a slow fire, till all the liquor is wasted.

Notes

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