Summer Cabbage
Ingredients
Directions
Prepare
Remove the outer leaves and the stem from the cabbage.
Soak the cabbage in salt water for 1 hour if you see signs of insects; otherwise, just wash it well in 2-3 waters.
Cook and serve
Bring a pot of water to a boil and add the cabbage, salt, and a pinch of baking soda.
Cook until tender, then drain and serve.
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 main vegetable, cooked until tender enough to eat softly.
- Baking soda
- Raises the water's alkalinity, which helps cabbage keep a bright green colour while cooking.
The step that matters
Cook until tender, then drain and serve. Cabbage can turn grey-brown and mushy if overcooked, because prolonged heat breaks down its cell walls and pigments. Check for tenderness early and drain promptly.
“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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