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Classic
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boiled in water for about 1 hour beforehand, lay the cabbage on the meat and
then cook as above directed.
Serve with stewed beef, soup meat, meat balls, spare ribs, fried sausages and
the like.
50. Hunter's Cabbage (Jaeger-Kohl). Shred white cabbage the same as red cabbage
and make a thick tart bacon sauce (see Division R), season with pepper, taking
for the sauce about 1 ounce of fat pork and a heaping teaspoonful of fine flour
for each person. Put nicely washed potatoes on the fire in a medium sized kettle
with some salt; they should not be entirely covered with water. After the
potatoes begin to cook, put in the cabbage evenly, a little higher around the
edges, add whatever salt may still be necessary, pour the sauce over the
cabbage, cover tightly and cook until the potatoes are thought to be entirely
done. Lift the cover and, if, after the potatoes are done there is too much
broth, then uncover the kettle and boil away the broth over a hot fire. Finally
a good stirring must be given the cabbage which should be of a nice consistency,
quite juicy and taste pleasantly tart.
Serve immediately with fried sausages.
51. White Cabbage with Mutton (Mecklenburg Style). Cut the mutton into small
squares, wash nicely, salt and cook 1-1 1/2 hours. In the meantime remove the
outer leaves and the stalk of the cabbage, quarter, boil about 15 minutes and
drain. Cover the bottom of the kettle with thin slices of fat pork, put on a
layer of cabbage, then a few pieces of meat, sprinkle with salt and chopped
onions, chervil, ground pepper and a few cloves, put on another layer of cabbage
and meat and proceed in this manner, finishing with a layer of cabbage on top,
pour in the mutton broth (which should be free front settlings) and cook for an
hour to a rather thick consistency. When serving, turn out of the kettle and
remove the slices of pork from the bottom before bringing to the table.
52. Stuffed Cabbage. Take plenty of large cabbage or savoy leaves, boil them for
about 10 minutes, put a napkin into a colander and place in it the leaves (after
removing the coarse ribs) evenly and thick all around. Spread over them
forcemeat No. 23, A, put on another
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