Cabbage is very low in nutritive value, and not very easy of digestion. It consists principally of water. The winter cabbage contains eighty per cent. water, four per cent. albuminous elements, one per cent. sugar, one per cent. fat, ten per cent. pectose, and the remainder of cellulose, or woody matter.
Select a good, solid head, remove the withered leaves, and shave fine, rejecting the heart. Put to boil in boiling water, and cook rapidly until tender; then add salt, and let stew for ten minutes. If there is much water, drain it off, and add enough almond or peanut cream to season well; serve hot. The juice of one lemon may be added if desired.
Cook finely sliced or chopped cabbage in boiling water until very tender, and until nearly all the water has evaporated, which will take about two hours. Then let it cool. To 1 pint of cooked cabbage, add 2 well-beaten eggs, salt to taste, and 1/2 cup of thin nut cream, made by dissolving I teaspoonful of almond butter in 1/2 cup of water. Raw peanut butter may be used, but the roasted butter does not blend with cabbage as well as with some of the vegetables. Pour this over the cabbage, mix, and bake in a moderate oven.
Select fresh, solid heads, and chop them fine, after the outer withered leaves and heart have been removed. Then prepare the following sauce: For I pint of chopped cabbage, take the yolk of 1 egg, 2 teaspoonfuls of sugar, 1 tablespoon-ful of nut cream, 1/2 teaspoonful of salt, the juice and a little of the grated rind of a lemon, and 3/4 cup of water. Put on the stove, and when hot, stir in 1 teaspoonful of white flour rubbed smooth in a little cold water. Let cook gently for three or four minutes, and pour over the cabbage.
Prepare the cabbage as in the preceding recipe. To 1 cup of lemon-juice add 1 cup of water and sugar to taste, and pour over the cabbage. Place in the refrigerator or cold cellar for a half-hour before serving.
Prepare the cabbage as in recipe No. I, and prepare the sauce as follows: To 1 pint of chopped cabbage dissolve 1 tablespoonful of nut butter (almond preferred) in 1 cup of cold water, adding only a little water at a time. Sweeten to taste, and add a very little vanilla; then pour over the cabbage. Serve as cold as possible.
Take a large, solid head of cabbage, and remove the heart; then fill the vacancy with a stuffing made of plain nutmeatose (that is, without sage), bread-crumbs, and the yolk of 1 egg. When the cavities are filled, place the two halves together, and tie firmly, or better still, sew up in a clean white cloth, and boil in a kettle or steam in a steam-cooker for two hours. Serve hot.