201. Cabbage and Pork

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Cut two good Savoy cabbages in thin slices, wash them, put half in pan, then a piece of pork about two pounds, or either ham, bacon, or salt beef; season as foregoing receipt, add the remainder of the cabbage; seam again; add, if you have it, four cloves, or pepper corns, for onions, and a bunch of sweet herbs: do not fill it with water to the brim, or it will boil over. Red cabbage may be used the same way, only adding half a pint of vinegar, and if beef, two ounces of dripping.