Stewed Red Cabbage

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a red Cabbage, lay it in cold Water an Hour, then cut it into thin Slices across, and cut it into little pieces. Put it into a Stew-pan, with a Pound of Sausages, a Pint of Gravy, a little Bit of Ham or lean Bacon, cover it close, and let it stew half an Hour; then take the Pan off the Fire, and skim off the Fat; shake in a little Flour, and set it on again; let it stew two or three Minutes, then lay the Sausages in your Dish, and pour the rest all over. You may, before you take it up, put in half a Spoonful of Vinegar.