The 1901 Cookbook Archive
No. 546 — Cabbage with Milk Sauce
English historical translation of Molokhovets recipe No. 546 from the 1901 Russian cookbook, retaining original methods and measures.
Shred fresh cabbage, scald it with boiling water and transfer to boiling milk. Cook until tender, then drain in a sieve and put on a serving dish.
Pour over enough cream to moisten the cabbage, scatter crushed breadcrumbs on top and, if desired, add Parmesan or Dutch cheese. Bake in the oven until finished.
To provide
2 heads of cabbage, about 3 Russian pounds 1½ historical bottles of milk | 1–2 glasses of cream 3–4 rusks and 1 spoonful of cheese |
Original source: Read Russian recipe No. 546. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.