Skip to main content
Main

Braised Cabbage

Braised cabbage is a cooked vegetable dish made by boiling and then braising cabbage in white stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Braised Cabbage

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Cut the cabbage in half and wash thoroughly.

  2. Boil the cabbage until not quite done, then drain.

  3. Remove the stalk and tie the two halves together to resemble a whole cabbage.

Braise and serve

  1. Braise the tied cabbage in white stock for 1 hour.

  2. Remove, drain, and serve as a vegetable or cut into shapes for garnishing.

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 and becomes tender and mild during cooking.
White stock
Braising liquid that adds moisture and savory flavor as the cabbage cooks.

The step that matters

Boil until not quite done. Under-boiling leaves the cabbage firm enough to hold its shape when tied and braised. Boiling it fully would make it soft and likely to fall apart during braising.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes