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Boiled Cabbage

Cabbage boiled in salted water until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Boiled Cabbage

Ingredients

Directions

Prepare

  1. Remove all loose, outside leaves from the cabbage.

  2. Cut the cabbage in half and place it in a pan with the cut sides up.

  3. Cover the cabbage with salt water and let it stand for a few minutes to remove any hidden insects.

Boil and drain

  1. Transfer the cabbage to a kettle with boiling water, ensuring it is fully covered.

  2. Add sufficient salt to the water.

  3. Boil until tender, then drain in a colander.

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, becoming tender as it cooks in boiling water.
Coarse sea salt
Seasons the cooking water so the cabbage takes on flavor as it boils.

“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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