Boiled Cabbage
Ingredients
Directions
Prepare and cook
Wash and separate the cabbage leaf by leaf.
Put the cabbage into the inner saucepan with a teaspoonful of salt, a teaspoonful of castor sugar, an ounce of butter, and less than a pint of boiling water.
Put the lid on the inner saucepan but do not shut it down tightly.
Boil the water in the outer saucepan and place the inner saucepan into it.
Boil for 2 hours.
Drain and keep the liquor
When cooked, drain the cabbage in a colander, shaking it gently.
Keep the liquor which drains off it and the liquor that remains in the saucepan for soup stock or sauce.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Cabbage (in the method)
- The main vegetable, which softens as it cooks slowly in the steam and water.
- Butter (in the method)
- Adds richness and fat, giving the cabbage a smoother, rounder flavour.
- Castor sugar
- Adds a little sweetness to soften the cabbage's natural sharpness.
The step that matters
Keep the lid loose and the outer water boiling. A loosely placed lid lets steam escape while the inner pan cooks gently in the surrounding hot water. Tightly sealing the pan can trap moisture and make the cabbage soggy, while letting the outer water boil dry will stop the slow cooking.
“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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