Home › Vegetables › Charleston Cabbage (I head of cabbage)

Charleston Cabbage (I head of cabbage)

I head of cabbage, 4 tablespoonfuls of vinegar, 2 tablespoonfuls of sugar, 2 tablespoonfuls of olive oil, 1/2 pint of cream, I egg, Salt and pepper to taste.

Select a hard head of cabbage, cut it into halves, then into eighths; put into a kettle of boiling, salted water, boil twenty minutes, drain. While it is boiling beat the egg until well mixed, add to it the cream. Put the vinegar, sugar, salt, pepper and oil into the saucepan, bring to boiling point, add the egg and cream, mix thoroughly, add the cabbage, cook one moment and serve very hot.