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Classic
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page 81
sometimes the cabbage is brought on the fire after being put in the kettle with
oatmeal layers between it alternately.
74. Shredded Cabbage, Westphalian Style. Take the heart, together with all the
green leaves of the cabbage, wash, cut into shreds on a chopping board, and
parboil for 10 minutes and then cook until tender in not too much water with
goose-grease or else butter and lard half and half, adding a few small onions
and some salt. A little sugar and a, trifle of cornstarch are added towards the
last. Serve with stewed chestnuts and roast potatoes , but if a fat meat is
served, roast goose for instance, then boiled potatoes are preferable.
Time of cooking, about 2 hours.
75. Sourkrout. Take it carefully out of the keg or other vessel in which it is
contained, rejecting all that may not be of the proper color. Press it
vigorously and if it should be too sour pour hot water over it, dry quickly; it
should not be rinsed. Kidney suet, butter and lard in equal parts make an
excellent fat it for cooking sourkrout. Bring the fat to a boil in the necessary
amount of water, put in the sourkrout with a few peppercorns, cover tightly and
cook with a quick fire, adding some salt if necessary. If liked a little bunch
of juniper berries and carraway tied in a cloth can be cooked with the krout.
When ready to serve some cornstarch or flour, or still better grated potatoes ,
should be stirred through the dish.
Serve with mashed potatoes or a puree of peas.
If the cabbage has been cut very fine and put up without any suit, about 3/4-1
hour is necessary for cooking, otherwise it will take about 1 1/2 hours, and if
made from winter cabbage it will take from 3-4 hours.
The following method is preferable for cooking sourkrout because it thereby
retains its bright appearance: Bring wine and water half and half to a boil, and
then put in the sourkrout with some salt and a few peppercorns and cook until
tender. Shortly before serving pour off all the broth and stir plenty of butter
through the sourkrout.
Sourkrout is usually served with partridges, pheasants, goose liver patties,
liver dumplings, fried liver,
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