Cabbage (Red) ‘Alla Tedesca’
Cut up the leaves of two small red cabbages in slices. Melt four ounces of butter in a frying-pan, and when browned, throw in the cabbage, adding a little salt, three tablespoonfuls of white wine vinegar, and a chopped-up onion. Cover the frying-pan and put it on a slow fire for an hour. Serve up very hot.