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To Stew Red Cabbage

To Stew Red Cabbage

Staff Chefs

Old Sturbridge Village, www.osv.org, Sturbridge, MA


  • Head cabbage
  • 1/2 cup port wine
  • Flour
  • Butter
  • 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.