Recipe: French Cabbage (Sealtest, 1940)

FRENCH CABBAGE

1/2 to 1 teaspoon salt
2 quarts shredded cabbage
1 can consomme (about 1 1/4 cups)
2 tablespoons flour
1/2 cup cream
3/4 cup chopped bacon

Add the salt to the cabbage and cook in the consomme over low heat until tender. Stir occasionally.

Mix the flour and about 2 tablespoons of cream to a smooth paste. Add the remaining cream and stir into the cabbage mixture. Cook over low heat, stirring constantly until thickened.

Fry the bacon until crisp, drain and sprinkle over the cabbage when serving.

Serves 6
Source: The Sealtest Food Adviser, Winter 1940, Sealtest, Inc.