How to Stew Red Cabbages
Ingredients
Directions
Prepare
Slice the red cabbage rather thin, wash it well, and drain it.
Put it into a saucepan with a little dripping or butter, a gill of vinegar, pepper and salt.
Stew
Put the lid on and set the cabbage to stew slowly on the hob, stirring it occasionally from the bottom to prevent it from burning.
About an hour's gentle stewing will suffice to cook it thoroughly.
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. See the original page.
Explore the science
What each ingredient does
- Red cabbage (in the method)
- Forms the main body of the dish, softening as it stews into a tender vegetable.
- Vinegar
- Adds acidity that gives the stewed cabbage a sharp flavour and helps keep its red colour.
- Dripping or butter (in the method)
- Adds fat for richer flavour and helps the cabbage cook gently in the pan.
The step that matters
Stirring from the bottom over gentle heat. Stewing slowly on low heat with regular stirring keeps the cabbage from scorching on the base of the pan, where sugars and moisture concentrate and can burn before the cabbage is tender.
“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.
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