Stewed Cabbage

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Cold cabbage left from dinner can be drained from the pot liquor in which it was boiled, and then simmered for half an hour in water, or milk and water; pour off all the water when it is tender, and stir in the pot a lump of butter or clarified drippings; let it cook gently, then throw in a cup of milk or cream; thicken it with flour, and season with pepper and salt. Serve with the cream gravy poured over the cabbage.