To Boil

Take off the outer leaves, clean, cat in four pieces, free it from stump and stalk, and drop it in boiling water with a little salt and a piece of charcoal. Boil slowly till tender, and drain. Cabbage contains some sulphur, and evaporates an unpleasant odor while boiling, and especially while boiling fast. By putting a piece of charcoal in the pot, it does not smell as much.

With Bacon

When boiled and drained, put the cabbage in a stewpan with bacon, sausage, and a piece of breast of mutton; cover with cold water, season with three or four sprigs of parsley, a carrot, a clove, a little nutmeg, salt and pepper; boil till the whole is well cooked, remove the seasonings and drain; dish the cabbage, put the meat on it, and serve warm.

With Milk, Or A La Crime

Boil and drain the cabbage as directed above. Put two ounces of butter in a saucepan, set it on a good fire, and when melted put the cabbage in with salt and pepper. Sprinkle on it a tea-spoonful of flour, add half a pint of cream or good milk; keep stirring with a wooden spoon during the whole process; boil gently till the sauce is reduced, and serve warm.

Stewed

Boil and drain two large heads of cabbage, and cut them very fine. Put about three ounces of butter in a saucepan on the fire, and when melted put the cabbage in and stir for five minutes; then add salt, pepper, and a pinch of flour; wet with a pint of broth, boil till cooked and the sauce reduced, then serve warm.

A L'Allemande

Blanch for ten minutes some white or green cabbage and drain it. Put six ounces of salt pork, cut in dice, in a saucepan on the fire, and when partly fried put two or three small heads of cabbage in, stir, and when done, add a little gravy, and serve warm.

With Apples

Blanch for about ten minutes a head 14 of cabbage and drain it. Put two or three ounces of but ter in a saucepan on the fire, and put the cabbage in when the butter is melted with four or five apples peeled, quartered, and cored; also a little salt and a little sugar, about half a pint of water or broth, boil gently till done, and serve as warm as possible. Generally, cabbages are better when prepared at least one day in advance, and then warmed in a bain-marie before serving; a little butter may be added while it is warming. Any kind of cabbage is prepared as directed in the above ways.