Chapter XVIII · Vegetables and Farinaceous Products · No. 2096
2096—White Cabbages (Choux Blancs)
In an extreme case, these cabbages may be braised like the green Savoys, but they are usually too firm, and they are therefore only used in the preparation of sauerkraut.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2096, p. 639. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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