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French Cabbage. Article XXX. Part 3 |
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Free Books / Cooking / Cooking Vegetables / | |
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French Cabbage. Article XXX. Part 3 |
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This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
No. 293. - This is a low growing variety, with large heads of a bluish green color; round, solid, broad and flat on the top. It is often tinted with red and brown. An excellent fall and winter variety and a good keeper.
No. 294. - The drumhead Cabbage is a large fall or winter variety, with a broad, flat, round head and short stump. It is tender and of good flavor and is an excellent keeper.
No. 295. - The largest Cabbage known, weighing, under good cultivation, from thirty to fifty pounds each.
No. 296. - A standard late variety in the South, not being affected by the heat. The heads are large but rather loose and open. It is very desirable on account of its immunity from the attacks of insects.
No. 297. - This is one of the earliest and sweetest of the Savoy Cabbages, with small, round and solid heads. The leaves are small, thick, fleshy and of a fine deep green color, and of most excellent quality.
No. 293. - This does not make a firm head, but the whole of it, being very tender and of pleasant flavor, is used for cooking. The leaves are wrinkled and dark green. It is very hardy, being improved by frost.
No. 299. - This closely approaches the cauliflower in its delicacy and delicious flavor, and is the best of all the Savoys. It has a short stump and grows to a large size, being compact and solid, and is a sure header.
No. 300. - This grows to a large size, with heads that are nearly round, but a little flattened on top. Color, dark green.
No. 301. - Wash and clean two heads of Cabbage. Then cut them in quarters, cutting out the stalks, and put them in a saucepan with boiling water on a brisk fire, to which add a piece of bacon or salt pork (the bacon or pork having been parboiled for five minutes). When the Cabbage is well cooked drain it on a colander and put the Cabbage into a saucepan, season it with salt and pepper. Serve with the bacon or pork nicely trimmed.
Note. - If the Cabbage is used as a plain vegetable, add a piece of butter. Pig's jowl or corned beef may be cooked with the Cabbage in the same way.
No. 302. - When the Cabbage is cooked, as in No. 301, drain it on a colander, chop it fine, and put it into a saucepan with one quarter of its quantity of mashed potatoes. Mix the whole well together and season it with salt and pepper. Add a few spoonfuls of thickened veal gravy and let it simmer for half an hour.
No. 303. - Trim and wash two heads of Cabbage, cut them into quarters and parboil them for fifteen minutes. Then immerse them in cold water, drain them on a napkin, and cut out the stalks. After this season them with salt and pepper, and then roll each quarter together, covering each one with a thin slice of fat pork, which must be tied on with a string. Line the bottom of a deep, flat saucepan, with thin slices of fat pork. Slice one carrot and one onion fine, and place them on the pork, adding a few grains of pepper and cloves, a bay leaf, and a faggot of parsley garnished with a sprig of thyme. Place the Cabbage on top of this, and then moisten it all with sufficient broth to cover it. Put the cover on the pan and place it on the fire to boil. When it boils, set it on the side of the fire to simmer slowly. When it is all thoroughly cooked, take the Cabbage out, remove the string and pork, and put the Cabbage in another flat saucepan to keep warm. Then strain the gravy to take off the grease, and add three spoonfuls of Allemande sauce to reduce it to its consistency. When it is ready to serve, dish up the Cabbage and pour the sauce over it.
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