Brisket of Beef with Cabbage

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 2 or 3 lbs. brisket of beef
  • 2 tablespoons fat
  • 1 head cabbage
  • 2 tablespoons vinegar
  • 1 small onion
  • 2 tablespoons sugar
  • Salt and pepper to taste


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 Sauerkraut with Brisket of Beef.