Home › Vegetables › Fried Cabbage

Fried Cabbage

1/2 head of cabbage, 2 tablespoonfuls of vinegar, A palatable seasoning of salt and pepper, 2 ounces of butter.

Wash and chop the cabbage rather fine, put into a kettle of salted, boiling water; boil twenty minutes and drain. Return to the kettle, add butter, vinegar, salt and pepper; stir until very hot and serve.

RED CABBAGE, à la FLAMANDE.

Take off the outer leaves of a hard head of red cabbage, cut it in pieces, cover with boiling water, let stand fifteen minutes; drain and chop fine. Put this into a porcelainlined stewing pan with a tablespoonful of butter, one sliced onion, one bay leaf, two cloves, one teaspoonful of salt and a dash of pepper. Simmer slowly three-quarters of an hour, stirring occasionally. Take out the bay leaf, add one tablespoonful of fresh butter and serve at once. Do not add water, as the cabbage will be sufficiently moist to prevent scorching.