CABBAGE GUMBO

Cabbage Gumbo (Gombo Choux)
Makes about 8 servings

1 large head cabbage (2 or 3 pounds)
1 round steak or brisket (about 1 pound, trimmed)
2 large slices lean ham (about 1 pound, trimmed)
1 tablespoon lard (or oil)
1 large onion, chopped
2 pounds Creole sausage, thinly sliced
1 pod cayenne pepper, without the seeds
1 pint (whole) milk
2 tablespoons flour
Salt, black pepper and cayenne to taste

Wash and shred the cabbage , then chop the entire head very fine, into pieces about half the size of dice.
Cut the steak or brisket and the ham into small squares, and fry in the deepest kettle you have, putting the meat into the pot when the lard (or oil) 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. (I added water to just barely cover the ingredients, then covered the pot and turned the heat to low to simmer until the cabbage and onion were well cooked.)

When thoroughly cooked, make a cream sauce as follows: Take one pint of (cold) new milk and two tablespoonfuls of flour and mix thoroughly, so as not to be lumpy. (Shake well in a container.) Stir this into the gumbo while boiling, and continue stirring for five minutes.
Serve with boiled rice.

The gumbo must not be allowed to stand on the fire after the flour has been boiled on it for five minutes.