No. 562 — Red-Cabbage Sauce
English historical translation of Molokhovets recipe No. 562 from the 1901 Russian cookbook, retaining original methods and measures.
Shred two small heads of red cabbage, weighing three Russian pounds altogether. Finely chop one onion, one parsley root and one celery root, and fry them in one spoonful of butter.
Mix with the cabbage, add broth, cover and cook. When the cabbage is soft, stir in two or three spoonfuls of vinegar, ground cloves, one spoonful of sugar, ½ teaspoon of allspice and one spoonful of flour. Continue cooking until tender.
Serve with fried sausages or slices of beaten meat that have been fried. Some cooks add red wine to the cabbage and stew it together.
To provide
2 heads of cabbage and 1 onion 1 spoonful of butter and 2–3 spoonfuls of vinegar 1 spoonful of flour and allspice | 3–4 cloves and 1 celery root 1 parsley root and 1 spoonful of sugar Optional ½ glass of red wine |