Brisket of Beef with Cabbage

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • 2 or 3 lbs. brisket of beef
  • 2 tablespoons fat
  • 1 head


Shred the cabbage and brown with the onion, chopped fine, in a well greased pan. Season with salt and pepper to taste. Cover the meat with cold water and let boil, then add the browned cabbage, and simmer until both are tender. Add vinegar and sugar to make it sweet and sour, and if too watery thicken with a sprinkling of flour and let cook until smooth See Sauerk