Cabbage, Braised

From Mrs. Beeton's household management (1907).

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A historical recipe

Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.

Ingredients 2 ingredients

Possible health benefits

General information, not medical advice.

Carrot High in vitamin A · Source of vitamin K · Source of potassium
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims

Vitamin A contributes to the maintenance of normal vision.
Vitamin A contributes to the normal function of the immune system.
Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Ingredients.
— Savoy cabbai bacon, i or 2 onions i or 2 carrots, a bouquet-garni (parsley, thyme, bay-leaf ), stock, salt and pepper.
Method.
— Wash, trim and halve the cabbages, cover them with boiling water, adding i tablcspoonful of salt.
Boil rapidly for 15 minutes, then drain well, and cut away the stalks.
Sprinkle carefully with salt and pepper, put 2 halves together, and fasten thenf securely.
the bottom of a stcwpan with slices of bacon, put in the cabl add the onions and carrots thickly sliced, herbs, and a good seasoning of salt and pepper.
Add sufficient stock to nearly cover the cabl put on a closely-fitting lid, and simmer gently for i hour.
When ready, remove the strings, drain well, press dry in a cloth, shape as required, and use as a garnish to an eir Time.
— Altogether, about i£ hours.
Average Cost, cabbages, 2d.
each.
Allow i small cabbage for 2 persons.
Seasonable in winter.

Plating

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Cookware for this recipe

Saucepan
Chef's knife
Cutting board
Colander