Cabbage Boiled
Ingredients
Directions
Prepare
Clean the cabbage thoroughly to remove any insects.
Cook
Boil the large drumhead cabbage for 1 hour or the green savory cabbage for 20 minutes in salted water.
Do not overboil to prevent it from becoming watery.
Drain and serve
Remove the cabbage from the water.
Drain the cabbage in a colander.
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
- Large drumhead cabbage
- Forms the bulk of the dish and turns tender during the longer boil.
- Green savory cabbage
- Forms the bulk of the dish and softens in the shorter boil.
The step that matters
Do not overboil. Prolonged heat breaks down the cabbage's cell walls and releases its water, so overcooked cabbage turns watery and soggy. Boiling only until tender keeps the leaves firm and their flavour intact.
“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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