Spring Soup of Early Cabbages
Ingredients
Directions
Prepare
Wash the hearts of the cabbages thoroughly.
Boil the cabbages in water for a few minutes.
Remove the cabbages and place them in cold water.
Drain the cabbages and cut them into quarters, removing the stalks.
Tie each quarter with a piece of thread.
Cook
Simmer the tied quarters in savoury stock until tender.
Serve
Place the cooked quarters in a tureen and pour the soup over them.
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
- White spring cabbage
- Forms the body of the dish and softens into tender pieces as it simmers.
- Savoury stock
- Supplies the liquid and savoury flavour that the cabbage absorbs as it cooks.
The step that matters
Simmer until tender. Cabbage goes from firm to soft within a fairly narrow window. Stopping too early leaves it tough, while cooking too long makes it limp and watery, so check it as it simmers.
“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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