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Boiled Cabbage

Cabbage is blanched, packed in cans, filled with hot brine, and processed at 240°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Boiled Cabbage

Ingredients

Directions

Prepare the cabbage

  1. Remove all outside green leaves from the cabbage and cut it into quarters.

  2. Remove the core and any large midribs if the cabbage is coarse.

  3. Wash the cabbage thoroughly in cold water, checking for worms.

  4. Blanch the cleaned cabbage in boiling water for 10 to 15 minutes until wilted.

Pack and process

  1. Pack the cabbage tightly in cans once cool enough to handle.

  2. Fill the cans with hot brine.

  3. Process the filled cans: No. 3 cans for 45 minutes at 240°F (115°C); No. 10 cans for 90 minutes at 240°F (115°C).

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
Forms the main body of the dish, softening into a tender, mild vegetable during blanching and processing.
Salt
Makes up the brine that seasons the cabbage and helps keep its flavour during processing.

The step that matters

Blanching the cabbage. Blanching for the full 10 to 15 minutes wilts the cabbage evenly so it packs tightly into the cans. Under-blanched cabbage stays stiff and can trap air, which affects texture and fill.

“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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