Cabbage Served With Broth, Garbure

No. 323. - Trim and wash two young heads of Cabbage, cut them in half and remove the stalks. Parboil them in water, lightly salted, until three-quarters cooked. Then drain them, separate the leaves, and place a layer of them in a silver or earthen baking dish. Put on this a layer of thin slices of Gruyere or Swiss cheese, and over the cheese put thin slices of bread, alternating this way until the dish is full, seasoning each layer with salt, pepper, and a little nutmeg. Moisten it to cover with good beef broth, and set it in an oven to gratinate for an hour. Serve with a soup tureen of good beef broth.

Pickled Cabbage

No. 324. - Trim the outer leaves of two heads of Cabbage, cut them into quarters and remove the stalks. Cut the tender leaves into fine shreds and put them into an earthen bowl, with half a pound of fine salt to two pounds of Cabbage, and mix well. After three days drain off the liquid, and put the Cabbage into glass jars, filling them three-quarters full. Add a few grains of pepper and two bay leaves to each jar holding two quarts. Pour into each jar enough of the best wine vinegar to cover the Cabbage well. Close the jars tight and keep them in a cool place. After using, be sure to tightly cover each jar.

Pickled Red Cabbage, English Style

No. 325 - Prepare the red Cabbage the same as in No. 324. When putting the Cabbage in the jar, add some small, peeled and parboiled onions, a few cloves, some small green peppers, and a little ginger.

Sauer Kraut

No. 326. - Sauer Kraut is a German preparation and is highly esteemed by them, when well prepared. It is made in large quantities in this country, especially in the Northern States. It is seldom made in private families here, as it can be so readily procured of dealers at all times. To make good Sauer Kraut, only the best of cabbage heads should be used. When prepared to keep for a certain length of time, use new barrels, or those which have contained vinegar or white wine. Sauer Kraut is cabbage cut into fine shreds, pickled in salt, and made to ferment in the barrel. To keep it well preserved, it must be kept in a cool and even temperature, and must be kept well pressed under the brine. It is an agreeable vegetable to be eaten with salted meats.

Sauer Kraut, How To Make

No. 327. - Take a barrel and knock out the head. Then set it in a stationary place half a foot from the ground, in a cool and even temperature. Bore a hole in the barrel, about two inches from the bottom, and put therein a wooden faucet with a strainer inside of the barrel. Now select as many cabbages as are needed to fill the barrel, using only the best, solid white sorts procurable. Trim off the green leaves and cut out the stalks, then cut the cabbage into fine, short shreds, using a slide-board which has three or four knives, which are made for such a purpose. Place the slide-board over a wooden tub to receive the cabbage when it is cut up. Put a layer of salt in the bottom of the barrel, and then a layer of cabbage two inches thick. Add salt again, then cabbage, and thus alternate until the barrel is full. To every thirty pounds of cabbage use one and a half pounds of fine salt.

Note. - A few bay leaves, carraway or anise seed, may be added with the layers of cabbage, but should be used only with moderation.

When the barrel is full, cover the top with a layer of cabbage leaves, and spread a linen cloth over this, placing on top of the cloth a wooden cover, made to go inside the barrel, and on this cover place some heavy weight that will press the cover down very tight. Five days after let the brine run off and add the same quantity of fresh brine, changing it once every sixth day until the brine has been changed four times, or until the brine runs clear and without odor. To keep Kraut from moulding, the brine must always cover the cabbage. Two months after the Kraut is first put in the barrel it will be ready for use. Care must be taken to always keep the Kraut covered after any of it has been taken from the barrel for use.