Cabbage Boiled
Ingredients
Directions
Prepare and boil
Clean the cabbage carefully, removing insects.
Add considerable salt to the boiling water.
Boil large drumhead cabbage for one hour; green savory cabbage for twenty minutes.
Do not let the cabbage boil too long, as it becomes watery.
Drain and serve
Remove the cabbage from the water into a colander to drain.
Serve with drawn butter, or butter poured over it.
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
The step that matters
Timing the boil. Boiling cabbage too long breaks down its cell walls and releases water, leaving it soggy and watery. Boil only until tender, using the time suited to the variety.
“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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