Mrs Beetons Vegetables Revisited

Stewed Red Cabbage

1 Red Cabbage
600ml (1 pint) Weak Stock or Broth
115ml (4floz) Vinegar
15g (½oz) Butter
1 Slice Ham
1 tbsp Caster Sugar
Salt and Pepper, to taste

Cut the cabbage into very thin slices.
Put into a saucepan, with the diced ham, the butter, 285ml (½ pint) stock and the vinegar.
Cover the pan closely and stew for 1 hour.
When it is very tender, add the remaining stock, season with salt and pepper and the caster sugar.
Mix well, stir over the heat until nearly all the liquor is dried away and serve.
Fried sausages are usually served with this dish, they should be laid round and on the cabbage, as a garnish.

Time: Rather more than 1 hour.
Sufficient: for 4 persons.
Seasonable from September to January.

STEWED RED CABBAGE

1099. INGREDIENTS - 1 red cabbage, a small slice of ham, 1/2 oz. of fresh butter, 1 pint of weak stock or broth, 1 gill of vinegar, salt and pepper to taste, 1 tablespoonful of pounded sugar.

Mode - Cut the cabbage into very thin slices, put it into a stewpan, with the ham cut in dice, the butter, 1/2 pint of stock, and the vinegar; cover the pan closely, and let it stew for 1 hour. When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar; mix all well together, stir over the fire until nearly all the liquor is dried away, and serve. Fried sausages are usually sent to table with this dish: they should be laid round and on the cabbage, as a garnish.

Time - Rather more than 1 hour.

Average cost, 4d. each.

Sufficient for 4 persons.

Seasonable from September to January.

Mrs BeetonRecipes

Mrs Beetons Vegetables Revisited

Stewed Red Cabbage

Mrs Beeton
Recipes