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Classic
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page 97
piece of lemon or orange peel, shaved very fine. Cover tight, and let all simmer
for twenty minutes. Finally add half a teaspoon of goma seeds. Serve hot.
SATSUMA TAMANA
(Cabbage, Satsuma Style)
Wash and shred fine a hard, crisp cabbage. In deep pan put goma-seed or olive
oil. Add the cabbage, with half a dozen stoned prunes and the juice of a lemon,
pepper, and salt. Let this slowly stew in its own juices for an hour or so.
Raisins can be used instead of prunes, if preferred. It is a delicious way of
cooking cabbage, the fruit lending a most delightful aroma to the cabbage.
FRIED CABBAGE
Wash and shred a hard cabbage. Put olive oil in deep iron pot, and add the
cabbage, pressing down until it is absorbed into the oil and moisture. Add
pepper, salt, and syou sauce, and let simmer slowly for half an hour.
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