No. 3905 — Steamed Cabbage
English historical translation of Molokhovets recipe No. 3905 from the 1901 Russian cookbook, retaining original methods and measures.
The author says this cabbage matures quickly but does not keep well and should be used first.
Choose firm heads, remove greenish leaves and spread straw in the oven just after rye bread has been removed; the oven should not be hot enough to ignite the straw.
Lay the cabbages side by side on the straw, close the oven and let them steam until soft.
Cool and pack into tubs, scattering each layer thickly with chopped cabbage.
Put in the cellar to sour gradually. The heads are considered ready when the chopped cabbage has soured.
The author notes the flavour is distinctive and not universally liked; speed of preparation is its chief advantage.