Cabbage and Pork
Any pork meat boiled with shredded cabbage (Soyer 1845, etc)
Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);
201. Cabbage and Pork.-Cut two good Savoy cabbages in thin slices, wash them, put half in pan, then a piece of pork about two pounds, or either ham, bacon, or salt beef; season [as foregoing receipt], add the remainder of the cabbage; add, if you have it, four cloves, or pepper corns, foe. onions, and a bunch of sweet herbs: do not fill it with water to the brim, or it will boil over. Red cabbage may be used the same way, only adding half a pint of vinegar, and if beef, two ounces of dripping.
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