This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Cabbage can be used in many ways, both uncooked and cooked. Prolonged cooking renders cabbage somewhat difficult of digestion; therefore care should be taken to cook cabbage only long enough to soften the cellulose.
Cut cabbage in quarters and soak 1/2 hour in cold salt water to draw out any insects. Cut in large pieces or chop evenly. Cook till tender in a large amount of boiling salted water about 20 minutes. Leave kettle uncovered. Drain and serve with butter, salt, and pepper or with a drawn butter sauce flavored with vinegar.
1 pint boiled cabbage
1 recipe white sauce
2 tablespoons butter or other fat 2 tablespoons flour 1 teaspoon salt
1/8 teaspoon white
pepper 1 cup milk, heated
Heat the butter. When it bubbles add flour and seasonings, add hot milk gradually, stirring constantly and allowing the mixture to thicken and bubble each time before adding another portion of the milk. Boil up once and sauce is ready to serve.
Pour the white sauce over the boiled cabbage, heat till bubbling, and serve hot. Serves 6 or 8.
3 cups chopped cabbage
2 tablespoons butter or other fat
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups milk 1 cup bread crumbs, to which 1 tablespoon butter or other fat is added
Boil cabbage until tender, drain well, put into a well-greased baking dish, and pour over it a white sauce made of the butter, flour, salt, pepper, and milk. Cover with the buttered crumbs. Bake in a moderate oven until the crumbs are a golden brown, about 15 minutes. Serves 6 or 8.
The same recipe may be used to prepare scalloped potatoes, scalloped corn, scalloped asparagus, scalloped cauliflower, scalloped onions, and scalloped carrots. ( See scalloped dishes).
If cabbage is to be cooked with boiled salt pork or corned beef, add to it the boiled meat one-half hour before it is to be served and boil vigorously until tender, leaving the kettle uncovered.
See directions for making sauer kraut. When ready to use sauer kraut, drain it and boil till tender in hot water or cook in hot fat. Season to taste.
Cover sauer kraut with boiling water, add fresh pork and boil until the meat is very tender and falls from the bones. Remove bones. Season to taste.