Cut the cabbage into shavings as for cold slaw; (red cabbage is
best;) and put it into a deep earthen dish. Cover it closely, and
set it on the top of a stove, or in a slack oven for half an hour
till it is warm all through; but do not let it get so heated as to
boil. Then make a mixture as for cold slaw, of a quarter of a
pound of butter, half a pint of water, a little salt and cayenne,
and add to it a clove of garlic minced fine. Boil this mixture in
a sauce-pan, and pour it hot over the warm cabbage. Send it to
table immediately.
This is a French method of dressing cabbage.