buttered cabbage
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1862)
Ingredients:
Instructions:
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1862)
Ingredients:
cabbage
onions
pepper & salt
butter
Instructions:
Boil the cabbage with a quantity of onions, then chop them together, season with pepper and salt, and fry them in butter. It is a rather homely, but savory dish, and frequently used either with fried sausages laid over it or as an accompaniment to roast beef, and forms part of bubble and squeak.
This sound like a good lunch for today, St. Patrick's Day.
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