Stewed Cabbage
Ingredients
Directions
Cut the cabbage into pieces.
Boil the cabbage in salted water until nearly tender, then stew the cabbage as you would cauliflower.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cabbage
- Forms the body of the dish and softens into tender pieces as it cooks.
The step that matters
Boiling until nearly tender. Cabbage that is boiled too long turns mushy before stewing, while undercooked cabbage stays firm and tough. Stopping at nearly tender leaves it able to finish softening gently during the stew.
“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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