sage. Over all place the other half
of the kraut, and add a little water
occasionally✪ To Cook Sauerkraut to moisten it. Cover
the saucepan closely, and let the con-
tents stew gently till the sauerkraut
is soft. When cooked enough, take
out the meat. Let the kraut stew
half an hour longer, then place the
meat again in the kettle to get quite
hot. Stir the kraut now and then
with a wooden spoon, and take care
that it does not burn. What is left
over of the sauerkraut is good warmed
up on the following day or a day or
two after ; it may be served with some
other meat. It is to be observed that
sauerkraut can hardly be cooked
too much. It requires at first from
two and a half to three hours' stew-
ing.
Cabbage, Stuffed. — Cut out the
root and remove one leaf all around
a sound Savoy cabbage. Wash, and
in a kettle of salted boiling water
cook ten minutes; drain, plunge in
cold water ; drain again, and squeeze
the water off. Scoop the heart out,
making it a bowl-like shape inside
to receive the stuffing ; chop fine two
large onions, and put them in a small
saucepan with one heaping table-
spoonful of butter; cook four min-
utes, tossing them so they do not
brown ; chop fine the heart of the
cabbage ; add the onions and I lb. of
sausage-meat, or l lb. of fresh pork,
half lean, half fat, and chopped fine.
Add one table-spoonful of chopped
parsley, season with one teaspoonfid
of salt, one salt -spoonful of black
pepper ; mix everything well ; add
two raw eggs and mix well again.
Stuff the cabbage tightly clear to the
top ; clo.se it with two of its leaves
and tie it well. Cut in thin slices Yz
lb. of bacon, cover the bottom of a
brazier with them, and put the cab-
bage in. Pour in half a pint of broth,
cook one hour and a half, basting
from time to time. Remove the cat>
bage from the pan, take off the leaves
from the top, sprinkle over half a
pint of white bread-crumbs ; strain
the gravy, pour it over, and place in
the hot oven for thirty minutes, bast-
ing twice.
Another way : — A stuffed cabbage
makes a good dish, but many who
like cabbage do not cook any on
account of its unpleasant odor while
cooking. This is easily prevented
by putting into the pot or pan with
the cabbage a piece of charcoal wrap-
ped up in a rag, and by simmering
the cabbage instead of boiling it.
Clean and blanch the cabbage in
boiling water and salt for about
ten minutes ; take off, and drop it
into cold water and drain ; remove
a few of the centre leaves and fill
their place with sausage - meat, to
which you may add a few yolks of
eggs. Be careful not to break the
leaves ; then tie it with twine, giving
it its original form as nearly as possi-
ble. Put on the bottom of a pan a
few pieces of salt pork, the same of
veal, if handy, and also of ham, two
or three onions sliced, same of car-
rots, a bay-leaf, and two or three
cloves; place the cabbage on the
whole, cover with broth or water
(broth is better), add salt and pepper
to taste, simmer for an hour and a
half ; take the cabbage off carefully
and dish it, remove the twine, skim
the fat from the sauce, turn it over
the cabbage through a strainer, and
serve warm.
Carrots. — Carrots and turnips cut
into dice or balls and boiled separately
are mixed together and moistened with
a white sauce. Carrots and green
pease are boiled separately, then
mixed and moistened with a bechamel
or white sauce ; flavor to taste. ✪ Cabbage with Broth
Page 462 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
sage. Over all place the other half of the kraut, and add a little water occasionally to moisten it. Cover the saucepan closely, and let the contents stew gently till the sauerkraut is soft. When cooked enough, take out the meat. Let the kraut stew half an hour longer, then place the meat again in the kettle to get quite hot. Stir the kraut now and then with a wooden spoon, and take care that it does not burn. What is left over of the sauerkraut is good warmed up on the following day or a day or two after ; it may be served with some other meat. It is to be observed that sauerkraut can hardly be cooked too much. It requires at first from two and a half to three hours' stewing.
Cabbage, Stuffed. — Cut out the root and remove one leaf all around a sound Savoy cabbage. Wash, and in a kettle of salted boiling water cook ten minutes; drain, plunge in cold water ; drain again, and squeeze the water off. Scoop the heart out, making it a bowl-like shape inside to receive the stuffing ; chop fine two large onions, and put them in a small saucepan with one heaping tablespoonful of butter; cook four minutes, tossing them so they do not brown ; chop fine the heart of the cabbage ; add the onions and I lb. of sausage-meat, or l lb. of fresh pork, half lean, half fat, and chopped fine. Add one table-spoonful of chopped parsley, season with one teaspoonfid of salt, one salt -spoonful of black pepper ; mix everything well ; add two raw eggs and mix well again. Stuff the cabbage tightly clear to the top ; close it with two of its leaves and tie it well. Cut in thin slices Yz lb. of bacon, cover the bottom of a brazier with them, and put the cabbage in. Pour in half a pint of broth, cook one hour and a half, basting from time to time. Remove the cabbage from the pan, take off the leaves from the top, sprinkle over half a pint of white bread-crumbs ; strain the gravy, pour it over, and place in
the hot oven for thirty minutes, basting twice.
Another way : — A stuffed cabbage makes a good dish, but many who like cabbage do not cook any on account of its unpleasant odor while cooking. This is easily prevented by putting into the pot or pan with the cabbage a piece of charcoal wrapped up in a rag, and by simmering the cabbage instead of boiling it. Clean and blanch the cabbage in boiling water and salt for about ten minutes ; take off, and drop it into cold water and drain ; remove a few of the centre leaves and fill their place with sausage - meat, to which you may add a few yolks of eggs. Be careful not to break the leaves ; then tie it with twine, giving it its original form as nearly as possible. Put on the bottom of a pan a few pieces of salt pork, the same of veal, if handy, and also of ham, two or three onions sliced, same of carrots, a bay-leaf, and two or three cloves; place the cabbage on the whole, cover with broth or water (broth is better), add salt and pepper to taste, simmer for an hour and a half ; take the cabbage off carefully and dish it, remove the twine, skim the fat from the sauce, turn it over the cabbage through a strainer, and serve warm.
Carrots. — Carrots and turnips cut into dice or balls and boiled separately are mixed together and moistened with a white sauce. Carrots and green pease are boiled separately, then mixed and moistened with a bechamel or white sauce ; flavor to taste.
Records on this page
To Cook SauerkrautCabbage, StuffedCabbage with Broth