Stewed Red Cabbage
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A historic Victorian British dish of red cabbage, slice of ham, fresh butter, weak stock and vinegar. Adapted from Stewed Red Cabbage, from The Book of Household Management (1861).
Adapted from Stewed Red Cabbage, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen 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/victorian-britain/recipes/stewed-red-cabbage.md.
The dish
2 of 7 items checked
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2 of 7 items checked · 6 aisles
Cut the cabbage into very thin slices
put it into a stewpan, with the ham cut in dice, the butter, 1/2 pint of stock, and the vinegar
cover the pan closely
let it stew for 1 hour
When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar
mix all well together
stir over the fire until nearly all the liquor is dried away
serve
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)