Italian Cabbage
From The art of living in Australia (1893).
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A historical recipe
The art of living in Australia, by Philip E. (Philip Edward) Muskett (1893).
Italy
Known as an Italian 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.
Ingredients 1 ingredient
- 1 spoonful Flour Pepper
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
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- 2 oz.
- Dry Cheese 1 spoonful Flour Pepper and Salt Boil the cabbage by directions given, strain away the water and press it very dry.
- Put the butter into a saucepan, and when it is dissolved, chop up the cabbage and put a layer at the bottom of the saucepan.
- Sprinkle over some grated cheese, pepper, and salt, then more cabbage and cheese, until all are used up.
- Simmer gently for fifteen minutes, slip it on to a hot dish, and serve.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Sieve