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STEWED CABBAGE(Vegetables) - (The International Jewish Cook Book)
Clean and drain cabbage, cut in small pieces and boil until tender.
Drain and rinse in cold water; chop fine, heat one tablespoon of
drippings in spider, one-fourth of an onion cut fine and one tablespoon
of flour; brown all together, add one-half pint of soup stock, add
cabbage and cook ten minutes longer. Salt and pepper to taste.
STEWED CABBAGE1 Cabbage--3d.
Salt and Pepper
1 oz. Butter--1d.
Boil the cabbage as directed, and squeeze very dry; melt the butter in
a saucepan, season with pepper, salt, and a drop or two of lemon juice.
Put in the cabbage and cook in the butter for ten minutes, stirring
frequently; arrange neatly in a hot dish, and serve.
Jewish Stewed Cabbage.Clean and season a fat turkey. Stuff with 3 raw potatoes, 2 apples and
1 onion grated. Mix with a lump of butter and 1 cup of bread-crumbs;
add 1 egg. Season with sage, thyme, salt and pepper; then put in a
dripping-pan. Pour in 1 cup of water and dredge with flour. Let bake
in a hot oven until done.
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