Chou En Surprise

Take a whole cabbage; put it on to boil in boiling water for a quarter of an hour; put it into cold water; then press it dry with your hands, but without breaking the leaves; draw the leaves backwards; take out the stalk and centre; and in its place put sausage meat and boiled chestnuts; replace the leaves so as to give the appearance of a whole cabbage; tie it up with packthread and put it on to stew in broth, with a little salt, whole pepper, a carrot, an onion, and a bunch of sweet herbs; when done sufficiently, drain, and serve with either a cullis or a bechamel sauce.

Chou A La Bourgeoise

Boil a whole cabbage, well cleaned, for a quarter of an hour; lay it in cold water; when cold, take it out, and squeeze it dry; open the leaves carefully, and between each put a little veal forcemeat; tie all together with packthread, and stew it in as much broth as will cover the cabbage, with salt, pepper, sweet herbs, a bay leaf, an onion, carrot, and parsnip, and two or three cloves; when stewed enough, press it gently with a clean cloth, remove the packthread, cut it in half, and serve with a sauce espagnole poured hot over it.

Colcannon

Chop an equal quantity of boiled cabbage and potatoes, add two ounces of butter, pepper, and salt, and fry them together; some onions or carrots may also be added, if liked. Cabbages should always be boiled in two waters, and the water skimmed, and take about an hour to cook.

How To Stew Red Cabbage

Split a red cabbage, cut it across in thin slices, throw it into salt and water, then put it into a clean saucepan, with some broth and a piece of butter rolled in flour: add pepper and salt, a glass of vinegar, and a little bit of bacon. Let it stew till tender, take out the bacon, and serve. It is good with sausages, stewed partridges, etc.

A Dutch Receipt For Red Cabbage

Cut it in shreds, and boil in water till tender; then drain as dry as possible, put it into a stew-pan, with some pure olive-oil, a piece of fresh butter, a small glass of vinegar and water, an onion cut small, some pepper and salt. Let it simmer till all the liquor is wasted. It is eaten in Holland either hot or cold, and considered very wholesome.