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Cabbage As Meat Substitute

A method of preparing cabbage to serve as a meat substitute by parboiling it in salted water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cabbage As Meat Substitute

Ingredients

Directions

Prepare

  1. Remove the outer leaves from the cabbage.

  2. Soak the cabbage in salt water for a few minutes.

  3. Tie the cabbage in cheesecloth.

Cook

  1. Place it in a kettle of salted water and parboil.

  2. Remove from the kettle and drain.

Recipe from a historical cookbook (Internet Archive).

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
Serves as the main body of the dish, taking the place of meat.

“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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