Cabbage Gumbo

Gombo Choux

Preparation info

  • Difficulty

    Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Large Head of Cabbage, Green and White Mixed
  • A Large Onion
  • A Round Steak
  • 2 Large Slices of Lean Ham
  • 2 Pounds of Creole Sausage, About 6 to a Pound
  • A Pod of Red Pepper, Without the Seeds
  • A Pint of Milk
  • A Tablespoonful of Lard
  • Salt, Black Pepper and Cayenne to Taste

Method

Gombo choux, or cabbage gumbo, is a favorite Creole dish, especially in families where there are children, possessing, as it does, nutritive qualities in the highest degree, and being, besides, a most palatable and savory way of preparing Cabbage.

Shred the Cabbage and wash each leaf separately and thoroughly to avoid insects. Then chop the entire head very fine, into pieces about half the size of dice. Cut the steak or brisket into small squares, also the ham, and fry in the deepest kettle you have, putting the meat into the pot when the lard is very hot. When it begins to brown, add a chopped onion and the sausage, and then add the chopped Cabbage, stirring and pouring in enough water to prevent it from burning. Throw in the red pepper pod and a dash of Cayenne, and salt to taste. Add a little black pepper. Stir often and allow the ingredients to cook well, gradually adding, if necessary, a little water, and stirring frequently to prevent burning. When thoroughly cooked, make a Cream Sauce as follows:

Take one pint of new milk and two tablespoonfuls of flour and mix thoroughly, so as not to be lumpy. Stir this into the Gumbo while boiling, and continue stirring for five minutes. Serve with Boiled Rice. If it is not possible to procure milk, almost the same effect may be attained by mixing the flour in cold water of the same measurement and stirring in as already given. The Gumbo must not be allowed to stand on the fire after the flour has been boiled in it for five minutes, as it may burn.

Should the recipe prove above the purses of the poor, either the sausage or the round of beef may be omitted. With the ingredients given in this recipe, it should not cost more than the following:

Head of Cabbage, five cents; ham, five cents; steak, ten cents; milk, five cents. It may be varied to suit the purses of the rich or poor, and is always a nutritious dish and quite a dinner in itself.