Cabbage

How to Pickle Cabbage – when you simply can’t wait for Sauerkraut

Posted by Ryan Kerr


How to Pickle Cabbage – when you simply can’t wait for Sauerkraut
In a previous episode, we showed you just how easy it is to make sauerkraut, but if you simply can’t wait for the weeks needed for it to ferment, you may want to try this delicious and quick alternative — pickled cabbage!

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Making Fresh Sauerkraut

Posted by Ryan Kerr


Making Fresh Sauerkraut
Welcome to the series 7 premiere of 18th Century Cooking! We start things off by trying a delicious and easy Sauerkraut recipe right out of the 18th century!

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A Cabbage Farce

Posted by Ryan Kerr


A Cabbage Farce – 18th Century Cooking S6E4
Today we prepare a delicious dish called a “forced” cabbage or a cabbage “farce.” It comes from the second edition of 1747 Primitive Cookery cookbook. RECIPE: Half of a cabbage head chopped and scalded, mix with 1 lbs of lean ground beef, 1/2 lbs beef suet, spice to taste with salt, pepper, nutmeg and mace, add three egg yokes. Take mixture ant put in larger outer leaves of cabbage, place in pudding bag and boil for about an hour. This mix makes two medium sized dishes.

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