SAVOY CABBAGE

Ingredients

• 1 head Savoy cabbage
• 1 tablespoon Salt (Quantity estimated (not specified in original recipe))
• 8 cups Water (Quantity estimated (not specified in original recipe))
• 1 quart Spinach (From referenced recipe)
• 1 tablespoon Butter (Originally drippings. Substituted with butter for modern preference.)
• 1 tablespoon Flour
• 1/2 teaspoon Pepper (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Ginger (Quantity estimated (not specified in original recipe))
• 1 cup Soup stock
• 2 large Hard-boiled eggs (Quantity estimated (not specified in original recipe))

Instructions

1. 1Cut off the faded outside leaves and the hard part of the stalk from the Savoy cabbage. Wash the cabbage thoroughly.
2. 2Bring 8 cups of water to a boil in a large pot. Add 1 tablespoon of salt. Cook the prepared cabbage in the boiling salted water until tender, about 15 minutes.
3. 3Boil a quart of spinach about fifteen minutes, drain thoroughly through a colander and chop extremely fine.
4. 4Heat 1 tablespoon of butter in a saucepan. Rub 1 tablespoon of flour into the butter. Add salt, pepper, and ginger to taste. Add 1 cup of soup stock to the whole or some beef gravy.
5. 5Put the chopped cabbage in the sauce, let boil for five minutes. Garnish with hard-boiled eggs or use only the hard-boiled whites for decoration, rub the yolks to a powder and mix through the cabbage.