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4
Easy
Published 1965
Trim the cabbages; cut in pieces and wash well. Cook cabbage in boiling salted water for 10 or 12 minutes. Then strain and press out the water. Blanch ham or bacon for a few minutes to remove some of the salt. Melt butter or dripping in a casserole; put in the partridge, trussed as for roasting, and brown it on all sides. Remove partridge; add half the cabbage with the chopped carrots, the onio