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CABBAGE AND RICE

(Vegetables And Sundries.) - (The Jewish Manual)







Scald till tender a fine summer white cabbage, then chop it up small,
and put it into a stewpan, with a large cup of rice, also previously
scalded, add a little water, a large piece of butter, salt and pepper;
let it stew gently till thoroughly done, stirring from time to time,
and adding water and butter to prevent its getting too thick; there
should be no gravy in the dish when served.











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