LEAF VEGETABLES, AND HOW TO COOK THEM. 



439 



Recipes.* 



Boiled Cabbage. — Take off the outside leaves of the cabbage, cut it 

 in quarters. Wash well, and let it soak for a quarter of an hour in 

 salted water, to destroy insects which may be between the leaves. 

 Cut off the stalk portion, and put the cabbage in a stew-pan of boiling 

 salted water. Let it boil fast until tender, then drain in a colander or 

 on a sieve. Press with a plate so as to extract all the water. Serve 

 hot on a deep dish. 



Creamed Cabbage. — Cook in salted water 2 small cabbages, pre- 

 viously picked, washed, and cut in quarters. When tender, drain and 

 chop finely, put in a stew-pan with 2 to 3 oz. of butter, season with 

 salt, pepper, and a little grated nutmeg. Stir with a wooden spoon 

 over the fire for a few minutes. Lastly add a gill of cream, reheat, 

 dish up, and serve. 



Savoury Cabbage Pudding. — Wash, pick, and blanch one or two 

 small cabbages for 20 minutes. Drain and press so as to extract all 

 the water, then chop finely and season to taste with salt and pepper. 

 Butter a charlotte mould, and sprinkle with breadcrumbs. Place 

 in the bottom a layer of cabbage, then a layer of sausage meat. Fill 

 the mould alternately with the cabbage and farce, taking care that the 

 last layer is cabbage. Cover with slices of bacon, and cook in the oven 

 for about an hour in a closed stew-pan, containing enough water 

 to reach a third of the mould. When cooked, turn out the shape 

 on to a deep dish, sauce over with hot Espagnole or Madere, and serve. 



Cabbage Timbale. — Prepare and boil 1 large or 2 small cabbages in 

 the usual way, then drain well in a colander, and press out the water. 

 Chop the cabbage finely. Melt 2 oz. of butter in a stew-pan, fry in it a 

 small peeled and chopped onion to a golden brown. Add a table- 

 spoonful of flour, stir for a few seconds, and put in the chopped 

 cabbage, also about 3 oz. of chopped ham. Season with salt, pepper, and 

 grated nutmeg, and cook whilst stirring for about 10 minutes. Lastly, 

 add a little cream. Butter a plain timbale mould, or a pudding 

 basin, and besprinkle the inside with breadcrumbs, then line it with 

 thinly cut slices of bacon. Fill it with the prepared cabbage, and 

 bake for about 40 minutes in a fairly hot oven. To serve, turn out 

 the mould on to a hot dish, and pour round it some hot and well- 

 flavoured brown sauce. 



Cabbage a la Creme. — The cabbage must be pulled to pieces and 

 well washed ; it is cooked in a saucepan of fast-boiling salted water ; 

 the flavour is improved if an onion is added ; when soft drain well, 

 and then rub through a wire sieve. Half an ounce of butter is next 

 melted, and the cabbage added ; also 2 tablespoonfuls of cream. 

 It should be seasoned nicely with salt and pepper, and served very 

 hot. If preferred as a separate dish, it should be garnished with 

 toasted bread cut into fancy shapes. 



* From How to Cook Vegetables, by C. Herman Senn. 



