Weiszkohl Mit Sahne

White Cabbage with Cream

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

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For this, a good white cabbage should be chosen. The outer leaves are removed, and the cabbage is coarsely chopped. Pour boiling water over it, and drain thoroughly. Then put it in an earthenware casserole, with 1 gill of stock, 1 sliced onion, previously cooked to a light yellow, cover the saucepan and cook on a brisk fire till the cabbage is tender. Pour over it the following sauce: Put 1 gill of sour cream in a saucepan, stir in a 1 tablespoon of flour, over a slow fire, season with a little pepper, grated nutmeg, sugar and stir for a few minutes. This is served with pork sausages.