cookbooks

Spring Cabbage Stewed Recipe

Cut the cabbage very small, throw into a saucepan, cover with boiling

water, when nearly done add salt. Cook until tender, drain well in a

colander. Make a rich cream sauce--it must be quite thick, as the

cabbage will thin it--add a saltspoonful of mace, then the cabbage, let

it come to a boil and serve.

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