Boiled Cabbage
Ingredients
Directions
Prepare the cabbage
Remove all outside green leaves from the cabbage and cut it into quarters.
Remove the core and any large midribs if the cabbage is coarse.
Wash the cabbage thoroughly in cold water, checking for worms.
Blanch and pack
Blanch the cleaned cabbage in boiling water for 10 to 15 minutes until wilted.
Pack the cabbage tightly in cans once cool enough to handle.
Fill the cans with hot 3% brine and process.
Process
For No. 3 cans, process for 45 minutes at 240°F (115°C); for No. 10 cans, process for 90 minutes at 240°F (115°C).
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
- Is the main vegetable; blanching softens its leaves so they can be packed tightly.
- 3% brine
- Fills the cans with salted liquid that seasons the cabbage and helps keep it moist.
The step that matters
Process at the correct time for the can size. Cabbage is a low-acid vegetable, so it must be heated long enough at 240°F to destroy harmful microorganisms; the time differs by can size, so under-processing is a safety risk.
“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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