Cabbage (a la Cauliflower)

Cut the cabbage fine as for slaw; put it into a stewpan, cover with water and keep closely covered; when tender, drain off the water, put in a small piece of butter with a little salt, 1/2 cup cream, or 1 cup milk. Leave on the stove a few minutes before serving.

Farci (or Stuffed Cabbage)

Veal stuffing, slices of sausage meat, gravy.

Cook the cabbage in salt and water sufficiently to open the leaves, and insert between them layers of ordinary veal stuffing and slices of sausage meat; then tie it securely round with thread to prevent the meat falling out. Replace in the stewpan and cook briskly at first, then simmer till completely tender. Serve in the same manner as ragout - that is to say, with a little gravy poured over the whole.

Cabbage for Roast Meats

Take a medium-sized head of well-bleached cabbage and chop very fine. Put in a stew-kettle with just enough water to cook it tender, which will depend somewhat upon the strength of the fire. Add salt to taste, and when it is cooked, if any water remains in the kettle, drain it off; then add a lump of butter the size of a small egg, a little white pepper and enough milk to just about cover the cabbage. This is a very delicate way of preparing this vegetable, and it goes nicely with roast meats.