Cabbage With Cheese (Very Good)

Boil the cabbage as directed on page 51. Press out all the water and chop it. Make a white sauce of one tablespoon each of butter and flour, one cup of milk, one-half teaspoon of salt and a dash of cayenne. Spread a layer of cabbage on the bottom of a pudding-dish; cover it with white sauce; then add a layer of grated cheese. Make a second layer of cabbage, sauce and cheese; cover the top with a layer of crumbs, and place it in the oven. When the sauce bubbles through the crumbs it is done. Serve in same dish.

Stuffed Cabbage

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 tablespoons of rice in cold water, then mix it with a half-pound of sausage meat, add a tablespoon of onion and a tablespoon of chopped parsley; mix all well together. Open the cabbage carefully to the very center; put in a half-teaspoon 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.

Cabbage Rolls

One head cabbage Stuffing made from: 1 cup boiled rice 1 small onion grated

1/2 pound chopped raw meat Enough milk to moisten

Salt and pepper to taste Separate the leaves of the cabbage. Wash them and boil them in water for about ten minutes. Then drain off the water.

Mix the stuffing in the order given. Take one tablespoon of the stuffing and roll it in each cabbage leaf and tie securely, forming rolls. Brown the cabbage rolls in hot drippings in a pot and then add a little water and cook slowly for about an hour; then take out the cabbage rolls. To the drippings in the pan add two level tablespoons flour and stir until it browns. Then add about one cup of boiling water and one-half teaspoon kitchen bouquet, and pour this sauce over the cabbage rolls.

To Boil Cabbage

Cut a small head of cabbage into four parts, cutting down through the stock. Soak for half an hour in a pan of cold water to which has been added a tablespoon of salt; this is to draw out any insects that may be hidden in the leaves. Take from the water and cut into slices. Have a large stew-pan half full of boiling water; put in the cabbage, pushing it under the water with a spoon. Add one tablespoon of salt and cook from twenty-five to forty-five minutes, depending upon the age of the cabbage. Turn into a colander and drain for about two minutes. Put in a chopping-bowl and mince. Season with butter or drippings, pepper, and more salt if it requires it. Allow a tablespoon of butter or drippings to a generous pint of the cooked vegetable. Cabbage cooked in this manner will be of delicate flavor and may be generally eaten without distress. Have the kitchen windows open at the top while the cabbage is boiling, and there will be little if any odor of cabbage in the house.

Cabbage Cooked With Pork

For a small head of cabbage use about half a pound of salt pork. Boil the pork gently for three or four hours. Prepare the cabbage as for plain boiled cabbage. Drain well and put on to boil with the pork. Boil rapidly for twenty - five to forty-five minutes. Serve the pork with the cabbage. The cabbage may require a little more salt.

Smoked bacon or ham may be substituted for the pork. Cabbage may be cooked in water in which corned beef was boiled.

Creamed Cabbage

1 pint boiled and minced cabbage

1/2 pint hot milk

1 tablespoon butter or drippings

1 teaspoon flour 1/2 teaspoon salt 1/2 teaspoon pepper

Put the cabbage, hot milk, salt, and pepper in a stew-pan and on the fire. Beat the butter or drippings and flour together until creamy, then stir into the contents of the stew-pan. Simmer ten minutes, being careful not to scorch the sauce; serve very hot.

Cabbage With Sausage

6 sausages 1/2 teaspoon pepper

1 quart minced cabbage Salt, if necessary

Fry the sausages crisp and brown. Take from the frying-pan and pour off all but three tablespoons of the fat. Put the minced cabbage in the frying pan and cook six minutes. Arrange in a hot dish and garnish with the sausages. Serve mashed potatoes with this dish.

Puree Of Cabbage And Potatoes

1 pint boiled finely minced cabbage 6 medium-sized potatoes 1/2 teaspoon pepper

2 tablespoons butter or drippings 2 teaspoons salt 1/2 pint hot milk

Peel the potatoes and put them in a stew-pan with boiling water enough to cover them. Cook just thirty minutes. Pour off the water and mash fine and light. Beat in the hot milk, seasoning, and cabbage. Cook about five minutes longer.