Cabbage, German Style

No. 304. - Trim and wash two heads of Cabbage. Cut out the stalks and cut the leaves in shreds. Pat into a saucepan two finely chopped onions and four ounces of butter or lard. Fry them lightly, not letting them get brown. Then add the Cabbage and season it with salt and pepper. Put on the lid and cook slowly for twenty minutes, stirring the Cabbage occasionally, and then add a wine-glassful of vinegar. When the moisture is reduced, add a few spoonfuls of topping from the stock-pot to nourish the Cabbage. Let it cook until thoroughly done.

Cabbage With Bacon, Family Style

No. 305. - Trim and wash two heads of Cabbage, quarter them and remove the thickest part of the stalk. Put the Cabbage in a saucepan with a piece of parboiled bacon or salt pork, and half a dozen sausages. Add to this two carrots, three onions (each garnished with four cloves), and a faggot composed of parsley, celery, a sprig of thyme, and one bay leaf. Cover it all with boiling water and season with salt. Place the saucepan on the fire to boil, then cover it and let it boil slowly until the Cabbage is thoroughly cooked. Then remove the faggot and the onions. When it is ready to serve, put the Cabbage on a dish, with the bacon on top, garnish it with the sausages and carrots cut in thin slices, and pour a little of the gravy over it. 5

Stuffed Cabbage

No. 306. - Trim off the first outer leaves of two middle-sized solid heads of Cabbage. Then parboil the Cabbages for twenty minutes, after which immerse them in cold water and drain them on a napkin. Then cut out the stalk and turn the leaves carefully out from the center. Have a stuffing prepared, composed of two pounds of sausage meat seasoned with salt, pepper and spices, with which add some cooked fine herbs, the yolks of four hard-boiled eggs chopped fine, and two dozen roasted chestnuts. Put this stuffing into the center of the Cabbages and replace the leaves so as to form the shape of the Cabbage. Cover the opening with a thin slice of fat pork and tie up the Cabbages with a string so that they may retain their shape. Have a saucepan large enough to hold the Cabbage, and line it with thin slices of pork. Put the Cabbages into the saucepan, leaving the opening on top. Garnish them with one sliced carrot, two whole onions (into which stick half a dozen cloves), a faggot of parsley, with a sprig of thyme and one bay leaf. Season with salt and pepper. Cover them with broth and set the pan on the fire to boil. Then put on the lid and let it cook slowly until the Cabbages are thoroughly done. After which take out the Cabbages carefully, remove the string and dish up the Cabbages. Strain the gravy into another saucepan, take off the grease, reduce and thicken it lightly, and when ready to serve pour the gravy over the Cabbage.

Stuffed Cabbage, Hunters' Style

No. 307. - Prepare two heads of Cabbage the same as in No. 306, and fill the center with small sausages prepared in chipolata style, roast chestnuts and some boned reed birds. Arrange the leaves of the Cabbage and finish them as in No. 306. Put them into a saucepan, lined with thin slices of fat pork, and garnish them with two carrots, two onions, a faggot of parsley, and some trimmings of ham and veal. Season with salt and pepper, and moisten with broth to cover. Put on the lid and let them cook slowly until the Cabbages are well cooked and glazed. Then take out the Cabbages, remove the strings and dish them up. Strain the gravy into another sauce-pan, remove the grease, and add four spoonfuls of Espagnole sauce, reducing this to its consistency. Cook some marrow, separately, cut it into slices, and add it to the sauce which is served with the Cabbage.