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The Jewish Manual: CABBAGE AND RICE

Skilled Chefs

The Jewish Manual: Vegetables and Sundries

CABBAGE AND RICE.

Scald till tender a fine summer white cabbage, then chop it up small, and put it into a stewpan, with a large cup of rice, also previously scalded, add a little water, a large piece of butter, salt and pepper; let it stew gently till thoroughly done, stirring from time to time, and adding water and butter to prevent its getting too thick; there should be no gravy in the dish when served.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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