No. 540 — Fresh White Cabbage with Butter and Breadcrumbs
English historical translation of Molokhovets recipe No. 540 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the outer leaves from a head of cabbage and cut it into six to eight pieces. Lower into salted boiling water, bring once to the boil, drain in a sieve and squeeze lightly.
Arrange evenly in the bottom of a saucepan, add good broth, a few parsley leaves and one onion. Cover and cook until tender, without allowing the cabbage to disintegrate.
Serve without another sauce by pouring over browned butter with breadcrumbs; the first printed reference is No. 422.
Alternatively, remove the lower leaves from a head, cut it crosswise into four sections without cutting all the way through, and cook the whole head in salted boiling water until tender. Transfer whole to a dish and pour over browned butter with breadcrumbs No. 442.
As another variation, enrich the cabbage cooking broth with one spoonful of butter and ½ spoonful of flour. Boil, shaking the saucepan, transfer the cabbage to a deep dish and serve with sausages, ham or beef.
Or pour the cabbage cooked in this manner over with cream sauce, referred to in the text as No. 315.