No. 553 — Lithuanian-Style Stewed Cabbage
English historical translation of Molokhovets recipe No. 553 from the 1901 Russian cookbook, retaining original methods and measures.
Cut one Russian pound of bacon fat and one pound of raw beef into small pieces and brown together in a saucepan, stirring with a spatula.
Add three finely chopped onions and fry. Add shredded, scalded fresh cabbage or sauerkraut, salt and 1½ glasses of broth. Cover and stew until tender.
When ready, season with ground black pepper. The cabbage should be reddish in color.
If using fresh cabbage, add ten small sour apples, chopped finely, when the cabbage is almost cooked, and continue stewing until the apples are tender. Garnish with fried sausages.
To provide
2 heads of fresh cabbage, or 2 Russian pounds (4 glasses) of sauerkraut 1 Russian pound of bacon fat and 1 pound of beef | 3 onions and black pepper — Optional 10 small sour apples |