Cabbage Boiled
Ingredients
Directions
Prepare
Clean the cabbage thoroughly to remove any insects.
Boil and drain
Boil the large drumhead cabbage for 1 hour or the green savory cabbage for 20 minutes in salted water.
Do not overboil the cabbage to prevent it from becoming watery.
Remove the cabbage from the water and drain it in a colander.
Serve
Serve with drawn butter or melted butter poured over it.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cabbage
- Forms the main body of the dish, becoming tender as it cooks in salted water.
- Butter (in the method)
- Adds richness and moisture, coating the cooked cabbage with fat and flavour.
The step that matters
Do not overboil the cabbage. Prolonged boiling breaks down cabbage's cell walls and releases water, so it turns soft, watery and loses texture and flavour. Timing the cook to the cabbage type keeps it tender but still firm.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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