Boiled Cabbage

Cut a good head of cabbage into very thin shreds and boil rapidly in plenty of water for a quarter of an hour. Now pour off the water, add sufficient milk to just cover the cabbage, a sprinkling of pepper and salt, and a blade of mace, and simmer until the cabbage is thoroughly tender, by which time the milk should be practically all boiled away or absorbed by the cabbage. Stir in a little butter just before serving.

Cabbage And Egg

Remove the outer leaves and stalk of a tender cabbage and shred the remainder as finely as possible. Melt an ounce of butter in a frying pan, adding two or three tablespoonfuls of boiling water, and then put in the shredded cabbage. Season with pepper and salt and cook gently until the cabbage is quite tender.

Next add a well-beaten egg and cook slowly for three or four minutes, continually stirring the mixture. Now add a quarter of a pint of sour cream, make thoroughly hot and serve quickly.

Curried Cabbage

Take all the outer leaves off a young cabbage, and boil the rest until half cooked. Drain it and chop it finely, place it in a pan with some curry sauce, and simmer it gently for one hour. Serve in a border of boiled rice. The outer leaves of the cabbage may be saved for the stock pot.

Cabbage With Cheese Sauce

Boil a cabbage, cut it in eight pieces, then place it in one pint of cheese sauce, and make it thoroughly hot, and serve with the sauce poured over it.

Cabbage à La Creme

Drain a boiled cabbage, cut it up small, put it into a saucepan with one ounce of butter, one gill of cream, and a seasoning of pepper and salt; stir all together over the fire, till thoroughly hot, then turn out on to a hot dish, and serve with fried croutons.

Stewed Cabbage

Wash a large cabbage thoroughly, blanch in boiling water, and then place it in a large saucepan containing boiling water, to which about half an ounce of salt and a small piece of common soda have been added, and let boil (leaving off the lid of the pan) until the cabbage is tender, but not enough to break. Take it out of the pan and plunge it into a basin of cold salted water and leave it until it is quite cold, and then drain it on a clean cloth. Fry a teaspoonful of chopped onion for five minutes, draw the pan to the side of the stove, and place the cabbage (cut into quarters) in it; pour in sufficient stock (or milk and water will do) to cover it, season with salt and pepper, and let the whole simmer for half an hour. Take out the cabbage and put it into a colander, and stand the latter on a plate in the oven. Thicken the sauce, strain it, and add a dessertspoonful of chopped parsley; put the cabbage on a hot dish, pour the sauce over it, and garnish it with small triangular pieces of fried bread.

Baked Cabbage

Boil a large cabbage until tender and then chop it coarsely. Rub a fireproof baking dish with a little butter and place in it a layer of the cabbage. Over this pour a little white sauce, sprinkle freely with grated cheese, and season with pepper and salt. Repeat this process till the dish is full, covering the top with a thin layer of breadcrumbs, upon which should be placed a few tiny bits of butter. Bake in a moderate oven for half an hour.

Remains of cold cabbage and other vegetables can be used up in this way, a very savory dish being prepared of mixed cooked vegetables.

Cabbage With Cream

Chop a small cold boiled cabbage and let it drain well. Now mix in two tablespoonfuls of melted butter, four tablespoonfuls of cream or good milk, and a little pepper and salt. Warm in a saucepan, stirring frequently, and then add two whisked eggs. Place the whole in a buttered stewpan and stir over the fire until very hot and lightly browned.

Stewed Cabbage

Remove the outer leaves and scoop out the heart of a large parboiled cabbage. Stuff with a forcemeat made of minced odds and ends of meat or fish, a little bacon, breadcrumbs, or cold boiled rice, bound with the yolks of two eggs and seasoned with onion, herbs, etc., to taste. Tie up the cabbage neatly, place it in an earthenware cooking pot or enameled stewpan, and simmer in water, or better still, in good stock for an hour. Carefully remove the string from the cabbage before serving and pour over it the strained stock. If the cabbage has been cooked in water, any good sauce may be substituted for the stock.

Fried potatoes or potato croquettes can be served with this dish.

Red Cabbage And Apples

Place in an enameled saucepan a red cabbage with just enough water to cover it. Add four or five peeled and cored apples, a little butter, two cloves and pepper and salt. Now cook slowly for at least three hours. Just before serving stir into the sauce a spoonful of vinegar.