Stewed red cabbage is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of red cabbage and pork sausages cooked with ham or bacon in a beef gravy base thickened with flour and flavoured with vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed red cabbage.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
Stewed red cabbage
TAKE a red cabbage, lay it in cold water an hour, then cut it into thin ſlices acroſs, and cut it into little pieces. Put it into a ſtew-pan, with a pound of ſauſages, a pint of gravy, a little bit of ham or lean bacon ; and cover it cloſe, and let it ſtew half an hour ; then take the pan off the fire, and ſkim off the fat, ſhake in a little flour, ſet it on again. Let it ſtew two or three minutes, then lay the ſauſages in your diſh, and pour the reſt all over. You may, before you take it up, put in half a ſpoonful of vinegar.
Modern Redaction
Ingredients:
1 red cabbage, cored, sliced and shredded
500g pork sausages
600ml good gravy
100g ham or lean bacon, chopped
2 tbsp plain flour
1/2 tbsp vinegar
Method:
Combine the red cabbage and sausages in a pan. Pour over the gravy and add the ham. Bring to a simmer, cover with a tight-fitting lid and stew for 30 minutes then take the pan off the heat.
Skim any fat from the surface then scatter the flour over the top and work into the sauce until smooth. Continue cooking for about 5 minutes, or until thickened. Remove the sausages and set in a serving dish.
Stir the vinegar into the remaining ingredients, pour over the sausages and serve.
