Boiled Cabbage
Ingredients
Directions
Prepare
Remove the outer leaves from the cabbage.
Cut the cabbage into quarters or half-quarters.
Cook
Place the cabbage in a tightly-covered kettle with a small amount of water.
Cook until thoroughly done.
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 sweet as it cooks.
The step that matters
Cook until thoroughly done. Cabbage cooked in a small amount of water in a covered kettle relies on trapped steam to soften evenly. Stopping too early leaves it tough and sulfurous in flavour, while the covered pot keeps moisture in so the leaves do not dry out.
“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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