The 1901 Cookbook Archive
No. 559 — Savoy Cabbage, Another Method
English historical translation of Molokhovets recipe No. 559 from the 1901 Russian cookbook, retaining original methods and measures.
Cut the Savoy cabbage into pieces, clean it and bring once to the boil in salted boiling water, as just described in No. 558.
Add a little broth and one onion, then season with ½ spoonful of flour rubbed with one spoonful of butter. Cook until tender and sprinkle with a little nutmeg.
The author suggests cooking it this way with duck: place the cooked duck in the center of a serving dish and garnish with the cabbage.
Original source: Read Russian recipe No. 559. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.