Baked Cabbage

Preparation info

  • For

    4–6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 1 white drumhead or savoy cabbage about 3 lbs
  • 2 large cooking apples
  • 2

Method

This is best made with a white drumhead cabbage, but a hard savoy may be used.

Shred the cabbage very finely. Peel, core and slice the apples finely. Peel the onion and cut into fine rings. Mix the apple and onion with the cabbage, add the sultanas, and place in a well-buttered fireproof dish. Add 2 tablespo