Savoy Cabbage
Ingredients
Directions
Prepare
Remove any damaged outer leaves from the savoy cabbage.
Cook and serve
In a large pot, bring water to a boil and add the salt and baking soda.
Add the cabbage to the boiling water and cook uncovered for 30 minutes or more, depending on size.
Once tender, drain the cabbage thoroughly and serve.
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
- Savoy cabbage
- Forms the main body of the dish, becoming tender and mild as it cooks.
- Baking soda
- Raises the water's alkalinity, which helps the cabbage keep a bright green color.
The step that matters
Cook uncovered until tender. Cabbage needs enough time in boiling water to soften fully, but overcooking releases sulfur compounds that cause a strong smell and mushy texture. Checking for tenderness at the early end of the range prevents this.
“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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