Duck and Red Cabbage

Preparation info
    • Difficulty


Appears in

By Isabella Beeton

Published 1861

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  • Trimmings of 2 cold, roast ducks
  • ½ red cabbage
  • 2 oz. bu


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.