Recipe: How to Stew Red Cabbages

The use of the red cabbage in this country is confined to its being pickled almost raw, and eaten in that detestable and injurious state, whereby its anti-scorbutic powers are annulled.

The red cabbage, when merely boiled with bacon, or with a little butter and salt, is both nutritious and beneficial in a medicinal point of view, inasmuch as that it possesses great virtue in all scorbutic and dartrous affections. On the Continent it is customary to administer it in such cases in the form of a syrup, and also in a gelatinized state. The red cabbage, stewed in the following manner, will be found a very tasty dish:—Slice up the red cabbage rather thin, wash it well, drain it, and then put it into a Saucepan with a little dripping or butter, a gill of vinegar, pepper and salt; put the lid on, and set the cabbage to stew slowly on the hob, stirring it occasionally from the bottom to prevent it from burning; about an hour’s gentle stewing will suffice to cook it thoroughly. All kinds of cabbage or kail are anti-scorbutic agents.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Hot Slaw

If a slightly sour flavor is desired in a vegetable dish, hot slaw will undoubtedly appeal to the taste.

HOT SLAW
(Sufficient to Serve Six)

  •  4 c. cabbage
  •  1 c. water
  •  2 Tb. butter
  •  1 Tb. flour
  •  1/2 tsp. salt
  •  1/3 c. vinegar
  •  1 egg

Slice the cabbage very fine with a sharp knife or a cabbage cutter. Put it in a Saucepan, add the water, and allow it to cook until the water is about half evaporated. Melt the butter in a pan and to it add the flour, salt, and vinegar. Then stir the beaten egg in quickly and pour this Sauce over the cabbage at once. Allow the mixture to cook until the Sauce has thickened, stirring constantly to prevent the curding of the egg. Serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Fried Cabbage and Bacon

First, boil the cabbage, and when done and drained free from water, chop it up. Next fry some rashers of bacon, and when done, lay them on a plate before the fire; put the chopped cabbage in the frying-pan, and fry it with the fat from the bacon, then put this on a dish with the rashers upon it.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: French Way of Cooking Cabbage

Chop cold boiled white cabbage and let it drain till perfectly dry: stir in some melted butter to taste; pepper, salt and four tablespoonfuls of cream; after it is heated through add two well-beaten eggs; then turn the mixture into a buttered frying pan, stirring until it is very hot and becomes a delicate brown on the under side. Place a hot dish over the pan, which must be reversed when turned out to be served.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Cabbage with Cream

Remove the outer leaves from a solid, small-sized head of cabbage, and cut the remainder as fine as for slaw. Have on the fire a spider or deep skillet, and when it is hot put in the cut cabbage, pouring over it right away a pint of boiling water. Cover closely and allow it to cook rapidly for ten minutes. Drain off the water and add half a pint of new milk, or part milk and cream; when it boils, stir in a large teaspoonful of either wheat or rice flour moistened with milk; add salt and pepper, and as soon as it comes to a boil, serve. Those who find slaw and other dishes prepared from cabbage indigestible will not complain of this.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Fried Cabbage

Place in a frying pan an ounce of butter and heat it boiling hot. Then take cold boiled cabbage chopped fine, or cabbage hot, cooked the same as steamed cabbage, put it into the hot butter and fry a light brown, adding two tablespoonfuls of vinegar. Very good.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Ladies Cabbage

Boil a firm white cabbage fifteen minutes, changing the water then for more from the boiling tea-kettle. When tender, drain and set aside until perfectly cold. Chop fine and add two beaten eggs, a tablespoonful of butter, pepper, salt, three tablespoonfuls of rich milk or cream. Stir all well together, and bake in a buttered PUDDING-dish until brown. Serve very hot. This dish resembles cauliflower and is very digestible and palatable.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)