Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bacon | 1 slice cooked (8g) | 43 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a good piece of butter
- a handful
- a piece of butter
- a gill of claret
- a tablespoonful of sugar
- a piece of butter in a saucepan
- a piece of bacon
- one withal
- one mode of dressing it is identical
- one cabbage a handful
- two together into a saucepan full of plain broth
- pepper
- salt
- vinegar
- nutmeg
- mace
Directions
of cabbage with a skimmer, and dispose them neatly on a dish. You then strain the liquor, thicken it with a little flour, skim off any superfluous fat, and pour it over the cabbage. If instead of this sauce you use a higher preparation, such as Spanish or any other brown sauce, or even add a few spoonfuls of this to the sauce made from the liquor aforesaid, your entremet de legumes will be all the more recherche.
2. Having cut a cabbage as above, remove the stalk and ribs of the larger leaves. Then proceed to cut each piece of cabbage crosswise into strips, a quarter of an inch wide. Parboil these, and put them into a saucepan with a good piece of butter, to which you add a small quantity of stock or broth, pepper, salt, and some powdered spices, according to taste. Let the minced cabbage simmer till done quite tender, adding a table- spoonful of vinegar or more at the time of serving.
Cabbages so dressed can be served by themselves, or as a garniture to boiled bacon or beef.
The bed cabbage, which is used only for making pickles in this country, when properly cooked produces a very nice dish, and on account of its colour a showy one withal. One mode of dressing it is identical with that described above for the common cabbage.
Red cabbages dressed in this way are better for lying in vinegar and water (equal parts) instead of water alone in the first stage of the process, described in No. 1. The salt should not be omitted. I have the following as a Dutch recipe for dressing red cabbages. The Gallic name would be Choux Rouges a la Hollandaise, which sounds much grander than minced red cab- bage ; but with either name the dish has merits. This is it :
3. Prepare some minced red cabbage as in No. 2, only
VEGETABLES.
do not soak it in vinegar and water, but in water alone and salt. Take an equal quantity of apples and onions, botli minced fine, say for one cabbage a handful of each. Put them and the parboiled cabbage into a saucepan with a piece of butter, pepper, and salt quantum sufficit, and some parsley and sweet herbs tied up in a bundle, but judiciously proportioned. Let the whole simmer very gently for some hours, the longer the better. Then remove the bundle and throw in — at the time of serving — a gill of claret, in which you have dissolved a tablespoonful of sugar. A small pat of butter is then added, and your dish is ready for table.
There is yet another way of dressing very young cabbages, which is not to be despised.
4. Proceed as if you were going to dress your cabbage a V Anc/laise. When it is half-done drain it, and squeeze it dry if you like. Melt a piece of butter in a saucepan, add some flour to it, salt, pepper, some grated nutmeg or powdered mace, and enough cream to make a thick sauce. Place your pieces or quarters of cabbage in this to finish their cooking, and serve with the sauce over.
5. Take some savoys, cut them up small, and parboil them, as in recipe No. 2 ; take an equal quantity of parboiled rice ■, put the two together into a saucepan full of plain broth or stock ; set it to simmer till both rice and cabbage are thoroughly done ; then serve. There should not be too much broth, for it is a soup to eat not to drink. Grated Parmesan cheese should be handed round with it. This is a very wholesome and nourishing dish, and as the cheese is not imperative it would be a great boon to some of our poor folks if they could be induced to try it. A piece of bacon, an onion, and some parsley would make an economical broth for this dish.