No. 558 — Italian or Savoy Cabbage
English historical translation of Molokhovets recipe No. 558 from the 1901 Russian cookbook, retaining original methods and measures.
Trim away the outer leaves, quarter the cabbage, rinse and lower into boiling salted water. Bring to the boil once and drain in a sieve.
Line the bottom of a saucepan with several very thin slices of bacon fat, put the cabbage on top, add broth and one spoonful of butter and cook until tender.
Fry one spoonful of flour in ½ spoonful of butter, dilute with broth and boil. Beat two yolks with a little of the hot sauce while stirring vigorously, add them back and heat until very hot, without boiling.
Pour the sauce over the cabbage on its serving dish.
To provide
4 heads of Savoy cabbage and ⅛ Russian pound of bacon fat 1½ spoonfuls of butter | 1 spoonful of flour Optional 2 yolks and salt |