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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
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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
Forms the bulk of the stew and softens into tender strands during the long cooking.
Sausage
Releases its fat and seasoning into the water, flavouring the whole stew.

The step that matters

Cook over moderate heat for five hours. A long, gentle cooking in a covered vessel lets the cabbage soften fully and the sausage flavour spread through the liquid. Cooking too hot can scorch the bottom of the pot, so keep the heat steady and the vessel tightly closed so the water does not boil away.

“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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