German Sour Cabbage

2 quarts chopped cabbage

2 tablespoonfuls butter

1/2 cup vinegar

1 teaspoonful salt

1 saltspoonful pepper

Soak the cabbage in cold water for an hour; drain; place it in an uncovered kettle of boiling salted water; cook twenty minutes; drain and return it to the kettle. Add the vinegar; bring the cabbage to boiling-point and cook five minutes. Add the butter, salt and pepper.

Cabbage la Flamande

1 head red or purple cabbage

1 tablespoonful butter

1 good-sized onion

1 saltspoonful ground cloves

1 teaspoonful salt

1 saltspoonful pepper

Cut the cabbage into halves, and soak it in cold water an hour. Then shave it as you would for cold slaw. Throw it into boiling salted water and cook in an uncovered vessel for twenty minutes; drain; put the cabbage in a chopping bowl and chop rather fine. Return it to the saucepan; add the butter, the onion, grated, the cloves, salt and pepper. Cover the saucepan and stand it on the back part of the stove where it will keep very hot, not boiling, for three-quarters of an hour. Add a tablespoonful of vinegar and send to the table.

Cabbage Hongroise

1 red or purple cabbage

4 tablespoonfuls olive oil

1 green pepper

4 tablespoonfuls vinegar

1 onion

1 teaspoonful salt

1 tablespoonful paprika

Soak the cabbage in cold water, having cut the head into halves. Place the flat side on a table and cut the cabbage down into slices of a half inch. Put the oil in a saucepan; when hot, put in the cabbage. Cook slightly, then turn and cook it on the other side. Add the pepper and onion, chopped fine, the salt, vinegar and paprika. Cover the pan and draw it to the back part of the stove where it will simmer for an hour.

Red Cabbage, Dutch Fashion

1 good-sized cabbage

1 large onion, chopped

2 large tart apples

2 tablespoonfuls butter

1/2 cup cream or milk

1 teaspoonful salt

1 saltspoonful pepper

Trim the cabbage; cut in into halves and soak it in cold water for an hour; drain and shred it fine. Turn it into a kettle of boiling salted water; boil rapidly uncovered for five minutes and drain. Put the butter and onion in a saucepan; shake a few moments, add the cabbage and the apples, peeled, cored and sliced; add the salt and pepper. Stand the saucepan on the back of the stove for thirty minutes, tossing the cabbage three or four times. Add the cream or milk and turn into a heated vegetable dish.

Savoy

(Borecole, Linn.)

This is a variety of common cabbage with a loose head composed of very curly or wrinkled leaves. It is considered more delicate than ordinary cabbage.

After the head is scalded and opened it looks very much like a huge rose; the leaves never become white or bleached. Savoy is best stuffed or prepared as Turkish cabbage.