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Boiled Bacon and Cabbage

A simple dish of boiled bacon served over boiled cabbage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Boiled Bacon and Cabbage

Ingredients

Directions

Boil the bacon

  1. Wash and scrape the bacon, then place it in a pot with cold water to cover.

  2. Boil gently for 30 minutes per pound.

Prepare the cabbage

  1. While the bacon is boiling, trim the cabbage, cut it into quarters, and remove the stalk.

  2. Soak the cabbage in cold salted water until ready to use.

Cook and serve

  1. About 30 minutes before serving, add the cabbage to the pot with the bacon and boil until the stalk is tender.

  2. Once tender, drain the cabbage in a colander, pressing to remove excess water.

  3. Serve the cabbage on a dish with the boiled bacon on top.

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

Bacon
Releases fat and savoury flavour into the cooking water, which seasons the cabbage.
Cabbage
Becomes tender and mild in texture as it simmers with the bacon.

The step that matters

Timing the cabbage. Cabbage cooks quickly. Boiling it too long breaks down its cell walls and releases sulfur compounds, leaving it mushy and smelling strong.

“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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