CAULIFLOWERS AND CABBAGES. 83 



STEWED RED CABBAGE. 



(Five heads of red cabbage, salt, pepper, a whisk 

 of parsley with a little thyme and sweet bay, a 

 tablespoonful of sugar, two onions, six apples, 

 a quarter of a pint of red wine, a quarter of a 

 pound of butter.) 



The exterior leaves and the stalk and thick ribs 

 of the cabbage are removed, and the heads then 

 quartered. The onions and apples are peeled, and 

 the latter cored, and both cut small and then 

 stewed with the cabbage, a piece of butter, sugar, 

 spices, and the whisk of herbs, in a covered sauce- 

 pan, for four or five hours. When the cabbage is 

 done, the whisk is taken out, and the wine and 

 a piece of butter added. To be served along with 

 meats. 



STEWED SAVOY CABBAGE. 



(Savoy cabbage, butter, nutmeg, bouillon, a little 

 sugar, salt.) 



The outer leaves are removed, the head cut 

 through and the stalk taken out. The cabbage is 

 then washed, given a boil in salt water, and then 

 drained on a colander, rinsed with boiling water, 

 and pressed dry ; then stewed with butter, bouillon, 

 a little sugar and nutmeg. 



Savoy cabbage may, upon the whole, be pre- 

 pared in the various ways specified for ordinary 

 white head cabbage. 



