Cabbage and Sausage
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Place the cabbage and sausage in a tight tin vessel.
Add enough water to cover the ingredients.
Cook over moderate heat at 350°F (175°C) for five hours.
Serve hot and enjoy the tender cabbage and sausage.
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
- Becomes tender over long cooking and absorbs flavor from the sausage and cooking liquid.
- Sausage
- Releases fat and seasoning into the water, flavoring the cabbage as it cooks.
The step that matters
Keeping the vessel tightly covered. A tight lid traps steam so the cabbage cooks gently in its own moisture and water. If steam escapes, the water can evaporate and the ingredients may dry out or scorch during the five-hour cook.
“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.
More cabbage and sausage recipes
You might also like
Deviled Oysters25 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.