Old Sturbridge Village, www.osv.org, Sturbridge, MA
- Head cabbage
- 1/2 cup port wine
- 1 tsp. vinegar
- Salt, pepper to taste
Wash a cabbage well, slice it as for pickling and put it into a stew-pan, with half a tea-cupful of port wine and a bit of butter kneaded in flour, a little salt and pepper; stir it until the butter is melted; cover the pan, and let it stew a little, but not to become too soft; as it eats better rather crisp; add a tablespoonful of vinegar, give it one boil, and serve it hot.