Recipes > Vegetables > Cabbage > Cabbages a l'Allemande

Cabbages a l'Allemande


  • 6 ounces of salt pork
  • 2 or 3 small heads of cabbage
  • gravy


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.


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Hand-Book of Practical Cookery (1884).

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