Baked Cabbage With Cheese

Fresh boiled and pressed cabbage seasoned with salt, pepper and butter, arranged in layers in baking pan, each layer sprinkled with grated cheese, top layer with grated cheese and bread crumbs mixed, sprinkled with butter, baked and served (called Cabbage au Gratin).

Paupiettes Of Cabbage

Blanched cabbage leaves, taken about four thick, the outer one being the largest, the inner one spread with sausage meat mixed with boiled rice, shallots, chopped parsley and chives, then rolled up and tied, arranged in a sautoir till full, little broth added, cover put on and simmered till done; served with brown gravy or as a garniture.

German Style Boiled Cabbage

The cabbage boiled and pressed, chopped, then mixed with small pieces of boiled bacon and Allemande sauce.

Cabbage With Eggs

Fresh boiled and pressed cabbage finely chopped, placed in a sautoir with a little drawn butter and vinegar, stirred over a quick fire for a few minutes till smooth and creamy; served garnished with quartered hard boiled eggs and sprinkled with finely chopped eggs.

Stewed Red Cabbage With Sausages

Shred the cabbage as for cold slaw, wash, drain, place it in a saucepan with butter and simmer it with the lid on for half an hour, then put in some slices of salt pork and white stock and cook till done; take up and drain; serve with fried or boiled sausages on top, and a brown gravy poured around.

Cole Slaw

Finely shred cabbage mixed with pepper, salt, sugar, oil and vinegar; also the plain shred cabbage served as an adjunct to fried or stewed oysters.

Cabbage Salad

Finely shred cabbage, some bacon cut in dice and fried; while still in the pan, equal parts of water and vinegar, with a seasoning of salt and pepper added to it, boiled, cooled, then mixed with the cabbage.

Red Cabbage Salad

The cabbage finely washed, drained, then covered with vinegar, dredged with salt and pepper and steeped for a few hours, then drained and mixed with French dressing; served garnished with shred celery in mayonnaise.

Hot Slaw

Finely shred cabbage washed and drained, put in saucepan with butter, lid put on and simmered till nearly done, water, vinegar, salt, pepper, and a little sugar then added, and finish cooking till tender; finished by working in some beaten eggs till smooth, yellow and creamy.

Pickled Cabbage

Finely shred red cabbage thoroughly dredged with salt and placed in large colander or sieve to drain for several hours, then washed, drained, and packed in jars with a few whole peppers, bay leaves and a little thyme, the jar then filled up with white wine vinegar containing beet juice (or a boiled beet may be put in with the cabbage), cover of jar put on, kept in a cold place; ready for use in about a month.

Pickled Cabbage

Two gallons of finely chopped cabbage, one pound of chopped onions, half pound each of red and green peppers cut in shreds, mixed together, with one pound of salt, placed in a crock and stood over night; then taken out, put in colander and well pressed; then put in crock in layers, and on each layer sprinkle mustard seeds and a few cloves till all in, covered with cider vinegar; when vinegar sinks, the next day, fill it up so that the cabbage is covered; ready for use in two days.

Sauerkraut

This is finely shred cabbage packed in barrels in layers with salt and allowed to sour. It is a nasty smelling troublesome thing to attend to in hotel life, and can really be bought better and cheaper than by home preparation. When to be cooked, it is thoroughly washed and slowly boiled for two or three hours with carrot, onion stuck with clove? and a piece of ham or bacon. If to be served with frankfurters, or sausages, they are boiled in it.