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Bacon and Cabbage

A stew of bacon, sausages, and white cabbage simmered in stock with salt and spice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Bacon and Cabbage

Ingredients

Directions

Cook

  1. Boil the bacon with a little stock.

  2. Add the ends of the sausages and boil together.

  3. In the same stock, boil the white cabbage for two hours, adding salt and spice.

Serve

  1. Serve very hot.

  2. Place the sausages and cabbage around the dish with the bacon in the middle.

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

Bacon
Adds salty, fatty flavour to the stock as it boils.
Sausages
Release fat and savoury flavour into the cooking stock.
White cabbage
Becomes tender and soaks up flavour during the long simmer.

“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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