Chou rave. Kohlrube.

No. 1652. - The Turnip-Cabbage, or Kohl-rabi, is a vegetable that is intermediate between the cabbage and the turnip, combining the flavor of both. The edible part is a turnip-shaped bulb that is formed by the swelling of the stem. For table use it should be cut when small, as it is then tender and delicate. When it attains its full size it becomes tough and stringy.

Culture

No. 1653. - It is cultivated best by sowing the seeds in rows, from May to July. It is difficult to transplant, hence it is best to sow the entire crop from seed, and thin it out as it stands.

Early White Vienna

No. 1654. - An early, small and handsome variety, with a white bulb.

Early Purple Vienna

No. 1655. - This is similar to the White Vienna, except in color.

Stuffed Turnip Cabbage

No. 1656. - Peel and wash one dozen Turnip-Cabbages of equal size, parboil them until they are nearly cooked, and then immerse them in cold water and drain them. Cut the top parts off, and scoop out half of the centre of each, which you will chop finely. Add to it some raw forced meat of veal with fine herbs, season with salt, pepper, nutmeg and some finely-chopped chives, and mix them well together. Then stuff the scooped Cabbages with this preparation and arrange them in a buttered flat saucepan. Moisten them with a little veal gravy, then let them boil up once, after which set them on the side of the fire to cook slowly until tender, basting them occasionally with the gravy. When done dish them up. Strain the gravy into another saucepan, skim off the grease, and add two spoonfuls of Espagnole sauce. Reduce it to its proper consistency and pour it over the Turnip-Cabbages.

Turnip-Cabbage, With Cream Sauce

No. 1657. - Peel one dozen Turnip-Cabbages, cut them in scallops and boil them in lightly salted water, in which a piece of butter has been put. When they are tender drain off the water, add four spoonfuls of Cream sauce and a piece of butter, and season with salt and pepper. Toss them well together in the pan, and then serve.

Turnip-Cabbage, With Butter Sauce

No. 1658. - Prepare them as in No. 1657, using Butter sauce instead of Cream sauce.

Turnip-Cabbage, German Style

No. 1659. - Peel and slice one dozen Turnip-Cabbages, parboil them for five minutes and then drain them. Slice two onions finely and put them in a saucepan with a piece of butter. Fry them lightly and then add the Cabbages. Season with salt, pepper, and nutmeg, and moisten them with a good broth. Cover the saucepan and let them cook until tender, when the broth will be nearly reduced. Then add three spoonfuls of Butter or Allemande sauce, and a little veal gravy, allowing it to simmer for fifteen minutes. Before serving add a little finely-chopped parsley.

Turnip-Cabbage, Smothered And Glazed

No. 1660.- Peel one dozen Turnip-Cabbages of even size, parboil them until they are half cooked, then immerse them in cold water and drain them on a napkin. Then cut out the center of each with a round cutter, without breaking them. Arrange them in a deep flat saucepan lined with thin slices of fat pork. Then chop one handful of fresh mushrooms finely and put them in another saucepan with one chopped shallot and a piece of butter. Cover the saucepan and let them cook until the moisture is reduced. While doing this chop the portion of the Cabbage that you scooped out finely, and add it to the mushrooms when the moisture is reduced. Season them with salt, pepper and nutmeg, add four spoonfuls of reduced Allemande sauce and mix the whole together while adding the yolks of four raw eggs. Now put this preparation in an earthen bowl and when it is cold, add to it four spoonfuls of forced meat of chicken. Then fill the centres of the Cabbages with this mixture, moisten them lightly with veal broth, put the cover on the pan and set it in a moderate oven. When they are nicely glazed dish them up and serve with them a reduced Allemande sauce flavored with essence of mushrooms.

Turnip Cabbage, For Garnitures

No. 1661. - For garnishing joints prepare it as in No. 1656, and alternate with stuffed tomatoes or mushrooms. For entrees of chops, etc., prepare them as in No. 1657 and 1658. Pour a light sauce over them and arrange the chops around them, on the dish, in a circle.