CABBAGE, RED
Red cabbages are chiefly used for pickling. They are sometimes served fresh. They should be cut across so that the cabbage shreds, boiled till they are tender, the moisture thoroughly extracted, and then put into a stew-pan with a little butter, pepper, and salt, and a few shakes of flour from the flour-dredger. After stirring for ten minutes or a quarter of an hour, squeeze the juice of a lemon over them and serve.
Back to index of vegetarian recipe categories
From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
