Tate a hard head of red cabbage, and when all the outer leaves are removed, see if it is clean, but do not wash it; if a cabbage is not clean, do not use it for salad (as you want a hard one, and a hard one is always clean when the outer leaves are taken off). Then cut it in four pieces, trim off the stump and coarse ends of the leaves; cut it as thin as possible, as in making sour-krout, put it in a crockery vessel, with salt, vinegar, and pepper sprinkled on, cover and leave thus from four to six hours; then throw away the water or vinegar, dress as another salad, with oil and vinegar, and serve.

The Same, Stewed

Blanch the cabbage for about ten minutes and drain it; then put it in a saucepan with about an ounce of butter and stir for five minutes, when add a little salt, a little sugar, a gill of claret wine, and same of broth or water. Boil gently till done, and serve.

Stuffed

Remove the outer leaves of either a green, white, or red cabbage, see that it be clean, then put it in a bowl, and pour boiling water on it. Leave it so till the caves are soft and pliable, when take off and drain. Cut off the stump carefully, place the cabbage on the table, the top upward, then open it gently by spreading the leaves all around without breaking them; then, commencing with the centre leaves, put some sausage-meat between the leaves, finishing with the outer ones and raising them; that is, bringing the cabbage to its original shape as much as possible, and then tie it all around with twine. Put in a saucepan large enough to hold the cabbage easily, but not too large, a little salt pork, cut in small dice, rind of salt pork and trimmings of butcher's-meat that you may have, but if none at all, put a little lean salt pork or bacon, and cut in dice also, half a carrot in slices, two onions in slices also, and then the cabbage on the whole. Half cover it with broth; water may be used instead of broth, but it makes a very inferior dish, while with broth it is unquestionably an excellent one for those who like cabbages. Simmer for two or three hours, according to the size of the cabbage. A piece of sausage may be placed on the cabbage also and cooked with it. Then dish the cabbage, remove the twine tying it; place the sausage around and also the salt pork if liked, strain the sauce on the whole, and serve warm. If the water or broth boils away while it is cooking, add more.