This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Select a heavy white head. Remove the outside leaves, cut in quarters and soak in cold water one hour, then drain and cover with boiling water, let stand fifteen minutes; drain again, and press out all the water. Now put the cabbage in a kettle nearly filled with boiling water; add a teaspoonful of salt, and a small piece of a Chili pepper; cover and boil one hour, if the cabbage is young; two hours, if old. The Chili pepper is supposed to diminish the unpleasant odor.
Wash the meat in cold water. Put it in a large kettle and cover with cold water. Simmer gently for two hours. In the meantime, remove the outside leaves from a hard white head of cabbage, cut it in quarters and soak in cold water one hour. After the meat has been simmering two hours, add the cabbage, and simmer one and a half hours longer. When done, put the meat in the centre of a large dish with the cabbage around it. Serve with it tomato catsup, mustard or horseradish.
Cut a small head of cabbage in halves, soak in cold water one hour, then drain and shake dry. Remove the stalk or hard part, and chop the remainder very fine. Put it in a stewing-pan with boiling water enough to cover, and boil twenty minutes. Drain in a colander. Turn into a heated dish, and pour over it Cream Sauce.
For this select a nice head of Savoy cabbage. Pour over it boiling water, let stand fifteen minutes, drain, scald again and let stand thirty minutes. Drain and shake until dry. Make the stuffing as follows: Wash two heaping tablespoon-fuls of rice in cold water, then mix it with a half-pound of sausage meat, add a tablespoonful of onion and a table-spoonful of chopped parsley; mix all well together. Open the cabbage carefully to the very centre; put in a half-tea-spoonful of the mixture, fold over two or three of the little leaves; now cover these with a layer of the mixture, fold over this the next layer of leaves, and so on until each layer is stuffed. Press all firmly together, tie in a piece of cheese-cloth, put it into a kettle of salted boiling water, and boil two hours. When done, carefully remove the cloth, stand the cabbage in a deep round dish, pour over it Cream Sauce, and serve very hot.
Take off the outer leaves of a hard head of red cabbage and cut it in quarters. Scald, drain, and chop fine. Put it into a stewing-pan with a tablespoonful of butter, one onion, one bay leaf, two cloves, a teaspoonful of salt, and a small piece of Chili pepper. Simmer slowly for one hour, stirring occasionally. Take out the bay leaf, add a tablespoonful of fresh butter, and serve.
Shred the cabbage fine. Line the bottom and sides of a small keg with the green cabbage leaves, put in a layer of the cabbage about three inches thick, cover with four ounces of salt and pound down well, then another layer of cabbage and salt, and so on until the keg is full. Put a board on top of the cabbage, and on this a heavy weight, and stand in a moderately warm place to ferment. The cabbage sinks when the fermentation begins, and the liquor rises to the surface over the cover. Skim off the scum and stand the keg in a cool, dry cellar, and it is ready to use. Cover it closely each time any is taken out. When you use it, wash it in warm water, and boil it with corned beef or salt pork the same as cabbage.
Kohl-rabi, or kale-turnip, as it is sometimes called, is a cultivated variety of kale or cabbage, distinguished by the swelling of the stem, just above the ground, in a turnip form, to the size of a man's fist; the larger leaf-stalks springing from the swollen part. This swollen part is used for food. It may be served according to any of the recipes given for turnips; or, uncooked in slices - the same as radishes.