Skip to main content
Main

Cabbage and Sausage

A slow‑cooked stew of cabbage and sausage simmered in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Cabbage and Sausage

Ingredients

Directions

The book gives no oven temperature. The 350°F in the steps was added when the recipe was transcribed, as a starting point.

  1. Place the cabbage and sausage in a tight tin vessel.

  2. Add enough water to cover the ingredients.

  3. Cook over moderate heat (350°F / 175°C) for five hours.

  4. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cabbage
Provides the bulk of the stew and becomes tender and sweet during long cooking.
Sausage
Releases fat and seasoning into the liquid, flavouring the whole stew.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes