|1||head of cabbage|
|2||Cup(c)||stale bread crumbs|
|1||Pinch(pn)||salt, to taste|
Place bacon in one gallon of cold water. When it comes to a boil skim it and allow it to simmer for 1 1/2 hours. When done, remove the skin and grate on stale bread crumbs. Then brown before the fire or in the oven for a few minutes. Cabbage should be previously prepared, having been washed well in cold water and left to soak for 1 hour. Take another saucepan of boiling water and add to it 1 or 2 cups of broth in which the meat is boiled. Put in a small lump of washing soda and a pinch of salt. The soda preserves the green color and softens it. Place the cabbage in boiling water and allow it to boil for half an hour. When done, put it in a cylinder and place a heavy weight upon it to press out the water. When dishing, arrange the cabbage nicely around the dish leaving the center vacant for the bacon. Serve the rest of the cabbage in a vegetable dish, the remainder of the broth can be added to beef or pea soup.