Purple Cabbage With Chestnuts Recipe

Shred fine as for cold slaw half a purple cabbage, put half of this into

a saucepan, dot with a tablespoonful of butter, sprinkle over it a

heaping tablespoonful of sugar, a slightly heaping tablespoonful of

flour, a little salt and pepper, then the rest of the cabbage with the

same quantity of butter, sugar, etc., as before, and pour over all a

quarter of a cup of vinegar and a cupful of cold water. Cover tightly,

let it cook slowly until done, put it where it will only simmer for two

hours. If not sour enough add more vinegar. Be careful that it does not

burn. Serve in a vegetable dish and garnish with large Italian chestnuts

that have been boiled and blanched.

Vote