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Classic
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page 72
butter and kidney suet half and half, and then add some sweet grapes, 2 sour
apples cut into pieces, a number of small onions, a little sugar and salt, and
in this cook the cabbage until tender. Shortly before serving, dredge a little
flour over it, add a glassful of claret and according to taste, a few spoonfuls
of currant juice, stew a few quartered apples on top of the cabbage until soft,
garnish with these and serve.
Cabbage prepared in this way does not need the addition of any vinegar, it is
tart enough without and more wholesome than if it had received a stronger
seasoning with vinegar. Small roast potatoes are served with the cabbage, but
boiled potatoes will also answer if the time is short.
White cabbage can also be prepared in the same manner, but instead of the claret
take white wine and leave out the apples; some prefer a rather tart flavor to
white cabbage which can be obtained by adding a little vinegar and lemon juice.
Serve with filet of beef, roast beef, tongue, meat balls, fried sausages, roast
pork, hare, goose or duck, sour beef, roast or stuffed spare ribs.
49. White Cabbage. After removing the outer green leaves of the cabbage, cut it
in two in the center. Take out the core and the coarse ribs and then cut up into
large pieces; cook in plenty of boiling water on a hot fire for 10, but not more
than 15 minutes, leaving the kettle uncovered, put on a colander to drain, bring
salted water to a boil, add some kidney fat or fat from roast meats, put in the
cabbage with a few pieces of butter, cover tightly and let it simmer until very
tender. It does not need any stirring because the fat and salt are absorbed
equally well by the cabbage, and after it is done it is taken out with the
skimmer and placed in the dish. Cabbage cooked in this manner is very palatable
and looks nice. Potatoes can either be brought to the table separately or else
be cooked with the cabbage; in the latter case put them on the cabbage after it
has cooked about 15 minutes, and put a little salt and a few pieces of butter on
the potatoes instead of the cab-bage. The meat intended to go with
cabbage--beef, lamb or lean pork are the most appropriate--may be
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