Recipes > Vegetables > Cabbage > Cabbages a l'Allemande
Blanch for ten minutes some white or green cabbage and drain it. Put the salt pork, cut in dice, in a saucepan on the fire, and when partly fried put the heads of cabbage in, stir, and when done, add a little gravy, and serve warm.
Print recipe/article only
Hand-Book of Practical Cookery (1884).
Vintage Recipes © 2006-2017 LM Bornath | Hosted by JaguarPC