Cabbage - Defined, Types and Recipes
Cabbage—As sold in our markets are of three colors, white, green and red; appreciated by the average guest in any of the following forms:
BOILED CABBAGE--If young require about fifteen minutes, if old twenty to thirty minutes are required for boiling. They should be cut in quarters, the stalks removed, and then the leaves be separated. It is quite a common thing for the cooks to boil them simply in quarters without separating the leaves; not only is this a dirty way, but seldom is the inner part done till the outer leaves are cooked too much and rendered tasteless.
After the leaves are separated they should be soaked in cold water to which is added salt; if this precaution is neglected slugs and various small insects may be retained in the leaves. When thoroughly washed put to boil in boiling salted water with a small piece of common washing soda; cook them with the saucepan lid OFF. As the smell of boiling cabbage often reaches the guests' rooms over the kitchen, a piece of stale bread crust or charcoal tied in a piece of muslin boiled with the cabbage, will be found to obviate the smell.
When done they should be turned into a colander and the water pressed cut, then seasoned with salt, pepper and butter. The too common way of sending cabbage to the table floating in the water it was boiled in cannot be condemned too strongly.
BAKED CABBAGE WITH HAM — Fresh boiled cabbage with the water pressed out, mixed with drawn butter, placed in a baking pan, sprinkled with grated cheese and ham, baked, served with a slice of roast ham on top.
STEWED CABBAGE—Fresh boiled and pressed cabbage cut fine, then sautéed in butter, surplus butter poured off, covered with cream sauce, simmered for a few minutes and served.
CREAMED CABBAGE—Coarsely shred cabbage, thoroughly washed, boiled, drained, then mixed with cream sauce.
STUFFED CABBAGE—Whole cabbage parboiled, the heart removed, its place filled with a stuffing of finely' chopped cooked meat and sausage meat mixed together, the aperture covered with a slice of salt pork, tied, placed in a saucepan with white stock and a little sherry wine, cover put on, and simmered till done; served with a good brown gravy poured around.
BRAISED CABBAGE—Cabbage cut in halves, thoroughly picked over and washed, boiled not quite done, taken up and drained, the stalk then removed and the two halves put together and tied, resembling the whole cabbage, braised with white stock for an hour, then taken up, drained; served as a vegetable or cut in shapes to be used as a garniture.
FRIED CABBAGE WITH BACON —Fresh boiled, pressed, and seasoned cabbage cut fine, fried in bacon fat; served with a slice of boiled bacon on top.
CABBAGE TIMBALES—Cabbage prepared and cooked the same as for "boiled cabbage "; then well pressed, finely chopped and mixed with lightly fried minced onion, put in a saûtoir with a little butter and simmered with the lid on for fifteen minutes, then allowed to cool.
While cooling, equal parts of sausage meat and fresh bread crumbs with a few beaten eggs and chopped parsley are thoroughly mixed together; the timbale molds are then buttered, a piece of bacon put in, the sides lined with blanched cabbage leaves, the cabbage and stuffing then filled in the molds in alternate layers till full, another piece of bacon put on the top, the timbales then baked in a moderate oven for about an hour, the bacon removed, cabbage turned out and the inner piece of bacon removed; served with a good brown gravy poured over and around.
BAKED CABBAGE WITH CHEESE—Fresh boiled and pressed cabbage seasoned with salt, pepper and butter, arranged in layers in baking pan, each layer sprinkled with grated cheese, top layer with grated cheese and bread crumbs mixed, sprinkled with butter, baked and served (called Cabbage an Gratin).
PAUPIETTES OF CABBAGE—Blanched cabbage leaves, taken about four thick, the outer one being the largest, the inner one spread with sausage meat mixed with boiled rice, shallots, chopped parsley and chives, then rolled up and tied, arranged in a saûtoir till full, little broth added, cover put on and simmered till done; served with brown gravy or as a garniture.
BOILED CABBAGE, GERMAN STYLE—The cabbage boiled and pressed, chopped, then mixed with small pieces of boiled bacon and Allemande sauce.
CABBAGE WITH EGGS—Fresh boiled and pressed cabbage finely chopped, placed in a sailtoir with a little drawn butter and vinegar, stirred over a quick fire for a few minutes till smooth and creamy; served garnished with quartered hard boiled eggs and sprinkled with finely chopped eggs.
STEWED RED CABBAGE WITH SAUSAGES —Shred the cabbage as for cold slaw, wash, drain, place it in a saucepan with butter and simmer it with the lid on for half an hour, then put in some slices of salt pork and white stock and cook till done; take up and drain; serve with fried or boiled sausages on top, and a brown gravy poured around.
COLE SLAW—Finely shred cabbage mixed with pepper, salt, sugar, oil and vinegar; also the plain shred cabbage served as an adjunct to fried or stewed oysters.
CABBAGE SALAD—Finely shred cabbage, some bacon cut in dice and fried; while still in the pan, equal parts of water and vinegar, with a seasoning of salt and pepper added to it, boiled, cooled, then mixed with the cabbage.
RED CABBAGE SALAD—The cabbage finely washed, drained, then covered with vinegar, dredged with salt and pepper and steeped for a few hours, then drained and mixed with French dressing; served garnished with shred celery in mayonnaise.
HOT SLAW—Finely shred cabbage washed and drained, put in saucepan with butter, lid put on and simmered till nearly done, water, vinegar, salt, pepper, and a little sugar then added, and finish cooking till tender; finished by working in some beaten eggs till smooth, yellow and creamy.
PICKLED CABBAGE—Finely shred red cabbage thoroughly dredged with salt and placed in large colander or sieve to drain for several hours, then washed, drained, and packed in jars with a few whole peppers, bay leaves and a little thyme, the jar then filled up with white wine vinegar containing beet juice (or a boiled beet may be put in with the cabbage), cover of jar put on, kept in a cold place; ready for use in about a month.
PICKLED CABBAGE—Two gallons of finely chopped cabbage, one pound of chopped onions, half pound each of red and green peppers cut in shreds, mixed together, with one pound of salt, placed in a crock and stood over night; then taken out, put in colander and well pressed; then put in crock in layers, and on each layer sprinkle mustard seeds and a few cloves till all in, covered with cider vinegar; when vinegar sinks, the next day, fill it up so that the cabbage is covered; ready for use in two days.
SAUERKRAUT—This is finely shred cabbage packed in barrels in layers with salt and allowed to sour. It is a nasty smelling troublesome thing to attend to in hotel life, and can really be bought better and cheaper than by home preparation. When to be cooked, it is thoroughly washed and slowly boiled for two or three hours with carrot, onion stuck with clover and a piece of ham or bacon. If to be served with frankfurters, or sausages, they are boiled in it.