Recipes > Vegetables > Cabbage > Swedish Cabbage

Swedish Cabbage


Slice the cabbage into thin shreds as for cold slaw; cook it in a generous amount of rapidly boiling water for fifteen minutes; then drain off the water; cover it with milk; add salt, pepper, and a bit of mace, and cook until tender, and until the milk has boiled away so that it only moistens the cabbage. Add a piece of butter, and serve.


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The Century Cook Book (1901).

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