Cabbage Gumbo

Cabbage Gumbo | NOLA.com

Published: Saturday, May 01, 2010, 10:46 AM Updated: Wednesday, May 19, 2010, 12:00 PM

By The Times-Picayune

(Editor's note: The following was taken from "The Picayune's Creole Cook Book," circa 1901 and content may be dated)

Cabbage Gumbo
Gombo Choux

1 Large Head of Cabbage (green and white mixed)
1 Round Steak
2 Large slices of Lean Ham
2 Pounds of Creole Sausage (About 6 to a Pound)
1 Pod of Cayenne Pepper, without the Seeds
1 Pint of Milk
1 Tablespoonful of Lard
Salt and Black Pepper and Cayenne to Taste

Shred the cabbage and wash each leaf separately and thoroughly to avoid insects. Then chop the entire head very fine, into pieces about half the size of dice. Cut the steak or brisket into small squares, also the ham, and fry in the deepest kettle you have, putting the meat into the pot when the lard is very hot. When it begins to brown, add a chopped onion and the sausage, and then add the chopped cabbage, stirring and pouring in enough water to prevent it from burning. Throw in the red pepper pod and a dash of Cayenne, and salt to taste. Add a little black pepper. Stir often and allow the ingredients to cook well, gradually adding, if necessary, a little water, and stirring frequently to prevent burning. When thoroughly cooked, make a cream sauce as follows: Take one pint of new milk and two tablespoonfuls of flour and mix thoroughly, so as not to be lumpy. Stir this into the gumbo while boiling, and continue stirring for five minutes. Serve with boiled rice. If it is not possible to procure milk, almost the same effect may be attained by mixing the flour in cold water of the same measurement and stirring in as already given. The gumbo must not be allowed to stand on the fire after the flour has been boiled on it for five minutes, as it will burn.

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