No. 554 — Cabbage Sauce with Fish Roe
English historical translation of Molokhovets recipe No. 554 from the 1901 Russian cookbook, retaining original methods and measures.
Cook three Russian pounds of shredded sauerkraut, using only enough water to prevent scorching. When tender, drain in a sieve.
Heat ½ Russian pound of Finnish-style butter in a frying pan, add the cabbage and fry together.
Scald fresh fish roe with salted water, crush it finely, mix into the cabbage and allow the mixture to boil again. The author says to use enough roe that the cabbage looks as though sprinkled with poppy seeds.
Serve with cutlets, sausages or fried fish. On fasting days, use Provençal olive oil rather than butter.
To provide
½ glass of fish roe and ½ Russian pound of butter | 3 Russian pounds of shredded sauerkraut |