The 1901 Cookbook Archive
No. 2449 — Braised Fresh Cabbage for Fish and Fish Cutlets
English historical translation of Molokhovets recipe No. 2449 from the 1901 Russian cookbook, retaining original methods and measures.
Shred 1–2 heads of fresh cabbage, sprinkle with salt and, after a short rest, squeeze out the moisture. Fry in 3–4 tablespoons of walnut oil, add ½ glass of fish stock and ½ tablespoon of flour, salt, a little sugar and vinegar, or preferably apple soy (a period apple-based sour seasoning), to give a pleasant acidity. Braise until tender. Serve with fried fish or fish cutlets.
Original source: Read Russian recipe No. 2449. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.