Recipes from 1933 INDIA

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Recipes  from 1933 INDIA

CABBAGE SAPPATHI

1 cup flour                                                           1 cabbage

1 teaspoon butter                                           1 coconut

A pinch of salt                                                    2 green chilies

¼ tsp baking powder                                      4 slice white onion

¼ cup milk                                                           1 small piece ginger

The above ingredients are for the             ½ tsp salt

Sappathi                                                              1 tbsp butter

Fry the sappathi. Cut the cabbage into small pieces and boil for about 10 minutes. Wring out any water left behind in the cabbage and in the coconut milk with the other ingredients. Boil for a few minutes, then serve.

STUFFED CABBAGE (DANISH)

1 cabbage                                                            pepper

Meat                                                                     salt

1 or 2 eggs                                                           ½ tbsp flour

A little onion                                                      ½ cup milk

Cot off one end of the cabbage so that it will fit on as the cover again. Cut out the inside of the cabbage leaving an outer shell of about 1 to 1 ½  inches of thickness. Chop some of the cabbage with equal amounts of meat, mix well with the other ingredients. Stuff the cabbage with this mixture, replace the cover, tie the whole cabbage in a  cheese cloth and boil for2 hours. Serve with boiled potatoes and melted butter as a sauce. The rest of the raw cabbage may be used for salad.