This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
2 cupfuls shredded cabbage
1 1/2 cupfuls White Sauce No. 1
Shred the cabbage and place in rapidly boiling, salted water. Cook until tender, about twenty-five minutes; drain and add to the white sauce. Re-heat and serve.
Shred the cabbage and boil twenty-five minutes in salted water. For each pint of cooked cabbage allow
1 1/2 cupfuls milk, 2 minced green peppers, 2 tablespoon-fuls minced onion, 1 teaspoonful salt, 1/8 teaspoonful pepper, 1 tablespoonful flour and 2 tablespoonfuls of but-ter. Melt the butter and cook the onion and pepper till yellowed in it. Add the flour, then the milk, gradually, and, when boiling, the seasoning. Turn in the cabbage, let become very hot and serve sprinkled with coarse crumbs of bread fried.
3 cupfuls chopped cabbage
1 hard-cooked egg
1 1/2 cupfuls milk
1/2 cupful buttered crumbs
1 1/2 tablespoonfuls butter 1 teaspoonful salt 1/8 teaspoonful pepper
Boil the cabbage rapidly in salted water for twenty-five minutes. In the meantime, make a sauce of the flour, butter and milk, add the seasonings, stir in the cabbage and egg, which should be chopped, and pour into a well-oiled baking dish. Cover with buttered crumbs and bake till brown.
1 medium-sized head cabbage (3 pounds) 1/2 teaspoonful salt
1/8 teaspoonful pepper 1 1/2 cupfuls sour cream 1/4 cupful weak vinegar
Shred the cabbage fine, wash it thoroughly and put it in a saucepan with a little hot water. Cover closely and let it simmer for four hours. At the end of three hours and a half add the cream, vinegar, salt and pepper, toss well and let cook till the liquid is absorbed, and the cabbage is whitened.
1 teaspoonful salt
2 quarts boiling water Dumplings
Cut the salt pork in small pieces; cook out the fat and remove the pork. Add the apple and cabbage, sprinkle with salt, and-pour over the water. Cook for thirty minutes, then add the dumplings, cook fifteen minutes longer, and serve with the salt pork added to the stew.
2 1/2 cupfuls any left-over meat 1 egg 1/2 cupful soft crumbs soaked in 1/4 cupful milk
Salt and pepper to taste Few grains mace Cabbage leaves
Mix together the meat, egg, crumbs and seasonings. Select large cabbage leaves, scald with boiling water to wilt them, and place a generous spoonful of the meat mixture on each. Roll up, sprinkle with salt and place fold-side down on a rack in a steamer, and steam half an hour. Serve with white or tomato sauce, or brown gravy. Large lettuce leaves may be substituted for the cabbage.
1 solid head cabbage 1 pound sausage meat 1 cupful bread crumbs
1/4 cupful milk
1/8 teaspoonful mace
Select a well-shaped head of cabbage weighing about three pounds. Cut a slice off the top and hollow out the cabbage, leaving a thin shell. Make a stuffing of the other ingredients, and pack into the cabbage which should be freshened by standing thirty minutes in cold water. Then tie in a cloth to aid in preserving the shape and steam until tender, from 1 1/2 to 2 hours. Serve with tomato sauce. Use the cabbage that is scooped out for salad or quick cabbage.
Add to a quart of cooked, shredded cabbage, 2 table-spoonfuls of butter, 2 tablespoonfuls of vinegar, 1/2 tea-spoonful mustard, 1/2 teaspoonful onion juice and a tea-spoonful of Worcestershire sauce. A few grains of sugar and a little salt are an improvement. Serve with ham or beef loaf.
1 tablespoonful sugar 1 tablespoonful flour 1 teaspoonful salt Few grains pepper Few grains mustard
3/4 cupful milk
1/2 cupful weak vinegar
3 cupfuls shredded cooked cabbage
Mix the first six ingredients thoroughly in a double boiler top; then add the milk and cook over hot water till thickened. Add the vinegar, cook a little longer, stir in the cabbage and serve hot.
1 medium-sized head red cabbage 2 tablespoonfuls butter or other fat 4 tablespoonfuls chopped onion
1 teaspoonful salt 1/8 teaspoonful pepper 1/4 cupful mild vinegar 1/2 cupful grape juice
Shred the cabbage. Melt the butter in a saucepan, add the onion and cook until yellowed. Add the cabbage and let cook slowly twenty minutes over a slow heat. Then dust in the salt and pepper, add the vinegar and grape juice, and cook rapidly for fifteen minutes. Serve hot with meat of any kind.
4 cupfuls shredded cabbage 2 cupfuls brown stock 1 tablespoonful finely-minced onion 1/2 teaspoonful salt 1/8 teaspoonful pepper
1 tablespoonful vinegar 1 tablespoonful tomato catsup 1 tablespoonful flour 1 tablespoonful butter
Stew the cabbage gently in the stock and seasonings till tender (about twenty-five minutes). Then add the flour and butter creamed together, and bring to a boil, stirring constantly.