Red Cabbage, German Style

No. 318. - Trim and wash two heads of Cabbage, cut out the stalks, and cut the leaves into fine shreds. Put into a saucepan four ounces of butter, with two finely-chopped onions. Fry them lightly and add the Cabbage. Season with salt and pepper, cover the saucepan, and let it cook slowly until the moisture is reduced Then add a wine-glassful of vinegar and half a bottle of red wine. Let it cook until the moisture is nearly reduced, when the Cabbage should be well cooked.

Red Cabbage, Hollandaise Style

No. 319. - Trim and wash two heads of red Cabbage, cut them into quarters, remove the stalks and cut the leaves into fine shreds. Parboil them for five minutes and then drain them. Put into a saucepan a piece of butter with two finely-chopped onions. Fry them lightly, and add the Cabbage, with half a dozen peeled, sliced apples. Season with salt, pepper, a little fine sugar, and a faggot of parsley well garnished. Let them simmer slowly for one hour, then add a large glassful of Burgundy wine, and let them cook half an hour longer. When ready to serve, take out the faggot, add a piece of butter, and toss well together.

Red Cabbage, Valencienne Style

No. 320. - Cut into small pieces two pounds of salt pork or bacon, and fry them lightly. To this add two heads of red Cabbage, cut into fine shreds. Season with salt, pepper and nutmeg, and moisten with half a pint of broth and half a glassful of Kirschwasser. Then lay half a dozen sliced and peeled apples on top of the Cabbage. Cover the saucepan and let them cook slowly for one and a half hours, without stirring them, but care must be taken not to let the Cabbage adhere to the bottom. When ready to serve, toss it all well together and garnish with small, fried sausages.

Cabbage For Garniture

No. 321. - The Cabbage as prepared in Nos. 302, 303, 304, 309, and 318, can be used for garniture, as may be required. They are generally served with sucking pigs, roast pork, boar, geese, etc.

Cabbage Soup

No. 322. - Trim the outer leaves of two heads of young Cabbage, cut the heads into quarters, remove the stalks, and wash the heads in cold water. Parboil them for fifteen minutes with one pound of bacon or salt pork. Immerse them in cold water, drain them in a colander, and then press the Cabbages dry. Put into a saucepan two pounds of beef from the breast bone or the rump, and arrange the cabbages around it. Add a faggot of parsley, garnished with a head of celery, two leeks and one bay leaf, two onions, into which stick six cloves, two carrots, and the bacon or pork. Add to this one gallon of cold water, then set it on the fire to boil. Skim it and season lightly with salt, letting it boil slowly for three hours. Then take out the Cabbages and cut them in small pieces. Place them in a soup tureen with pieces of toasted French bread, cut to the size of half a dollar. Strain the broth, season to taste, and pour it into the tureen. Serve hot.