Italian Cabbage
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Archive recipe
A historic Australian dish of cabbage, butter, dry cheese, flour and pepper and salt. Adapted from Italian Cabbage, from The Art of Living in Australia (1893).
Adapted from Italian Cabbage, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/italian-cabbage.md.
The dish
2 of 5 items checked
archive.org
2 of 5 items checked · 4 aisles
Boil the cabbage by directions given, strain away the water and press it very dry
Put the butter into a saucepan, and when it is dissolved, chop up the cabbage and put a layer at the bottom of the saucepan
Sprinkle over some grated cheese, pepper, and salt, then more cabbage and cheese, until all are used up
Simmer gently for fifteen minutes, slip it on to a hot dish, and serve
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)