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Cabbage and Sausage

A simple stew of cabbage and sausage simmered in water with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Cabbage and Sausage

Ingredients

Directions

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

  2. Add enough water to cover the ingredients.

  3. Season with coarse sea salt to taste.

  4. Cover the vessel and cook over moderate heat for 5 hours.

  5. 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, as it softens slowly, releases moisture and sweetness into the liquid.
Sausage
Renders fat into the pot during long cooking, adding richness and savory flavor to the broth.

“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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