Duck and Red Cabbage

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • Trimmings of 2 cold, roast ducks
  • ½ red cabbage
  • 2 oz. butter
  • good gravy or stock
  • salt and pepper
  • 1 tablesp. vinegar


Wash and drain cabbage, shred it finely and cook gently for 1 hr. with the butter, in a tightly-covered pan, adding gravy or stock if necessary to prevent burning; season well. Divide duck into neat joints and heat the pieces in a little gravy. Add vinegar to the cabbage —turn on to hot dish. Arrange the duck on top, and serve with good gravy.