Russian Cabbage*

Categories:	Vegetable   16th century   cabbage   Russian
Original Source:	The Domostroi
Secondary Source:	Constance de Saint Denis translation
Cook:	Constance de Saint Denis and Clara Beaumont
Meeting Date:	2004-11-21

Cabbage or greens, and bread crumbs cut small, and washed well, and boil and steam well in humbles days meat, or ham, or lard from ham, add cream and steam more, on fast days add juice instead or some other fat (soup fat), and steam well with salt or with sauerkraut soup, cook kasha with lard butter, or herring kasha, or with juice.

Steps

1. Chop sour cabbage finely, boil with chicken broth (from can) and small amount of its juice.
   
2. Chop 1/2 small head of cabbage very finely, and steam with some (3T) wet breadcrumbs and some salt for about 15 minutes.
3. Then boil with rest of breadcrumbs and the sour cabbage soup and salt and some hot water until all water is gone.
4. Make kasha with a lot of butter.

Note

Sour cabbage from Jeanne Dolan (homemade)