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 saucepan half full of boiling water, and put in the cabbage, pushing it under the water with a spoon. Add one tablespoon of salt and one-quarter teaspoon of baking soda. 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 and pepper, and more salt if needed. Allow a tablespoon of butter to a pint of cooked cabbage. 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. Over-cooking turns cabbage yellow, gives it a strong flavor, and is the cause of digestive disturbance.
Boil the cabbage, put it in a colander and press out all the water; then put it in a chopping bowl and mince. Put a layer of the chopped cabbage in a baking-dish and cover with a layer of cheese, and a layer of white sauce made of 1 cup of milk, 1 tablespoon of flour, 2 tablespoons of butter, seasoned with salt and paprika. Fill the baking dish with layers in this order, making the top layer of bread crumbs dotted with bits of butter. Bake in the oven until the bread crumbs are nicely browned.
The sauce bubbling through the crumbs is an indication that it has been sufficiently cooked.
Cut the cabbage into thin slices and put it in a saucepan of actively boiling water. Cook for twenty minutes, then drain. Pour over it enough milk to well cover it, add salt, pepper, paprika, and a pinch of mace, and cook until tender and until the milk only moistens the cabbage, not enough to pour off. Add a tablespoon of butter, and serve hot.
1 pint boiled and minced cabbage 1/2 pint hot milk 1 tablespoon butter
1 teaspoon flour 1/2 teaspoon salt 1/2 teaspoon pepper
Put the cabbage, hot milk, salt and pepper in a saucepan on the fire. Beat the butter and flour together until creamy, and then stir into the contents of the saucepan. Simmer ten minutes until the raw taste of the flour is gone, being careful not to scorch the sauce. Serve very hot.
1 pint boiled and minced cabbage 6 medium-sized potatoes
2 tablespoons butter
2 teaspoons salt 1/2 teaspoon pepper 1/2 pint hot milk
Peel the potatoes, and put them in a saucepan with enough boiling water 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.
Slice the cabbage into thin shreds, and boil for twenty minutes in salted, rapidly-boiling water. Press out all the water and marinate it with a sauce made of two tablespoons of butter, one teaspoon salt, one-half saltspoon of pepper and paprika, and one cup of pear vinegar. Mix well and put in a covered saucepan on the back of the range for a few minutes so that the cabbage and sauce will become well blended and will be kept hot.
Cut a firm cabbage in fine shreds. Pour over it a French dressing, using an extra quantity of salt. Mix it thoroughly.