Boiled Cabbage
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Trim off the limp outer leaves of the cabbage.
Cut the cabbage into eight pieces or shave into smaller pieces for quicker cooking.
Cook
Place the cabbage in a kettle filled with boiling water.
Cook until tender, about 40 minutes for whole pieces or 20 minutes if shaved.
Finish
Drain the water and season with salt to taste.
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
- Is the vegetable itself; boiling softens its fibers until tender.
The step that matters
Cook until tender. Cabbage cooked too briefly stays firm and sulfurous-tasting, while overcooking makes it soft and watery. Cut size changes the time, so shaved pieces need the shorter cook.
“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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