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Savoury Cabbage

A baked cabbage dish cooked with bacon, salt, water, and bicarbonate of soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Savoury Cabbage

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Wash and trim the cabbage, removing the stalk, and cut it into shreds.

  2. Cut the bacon into strips and mix with the cabbage.

  3. Season with salt and place in a buttered paper bag.

Braise and serve

  1. Add water and bicarbonate of soda to the bag.

  2. Close the bag securely and place it on a wire grid.

  3. Cook in a 350°F (175°C) oven for about 40 minutes.

  4. Dish up the cabbage and serve hot.

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

Young cabbage
Forms the bulk of the dish and softens into tender strands as it steams.
Streaky bacon
Renders fat into the cabbage, adding savoury flavour and richness.
Bicarbonate of soda
Raises the cooking liquid's pH, helping the cabbage soften and keep a bright tone.

The step that matters

Sealing the bag. If the bag is not closed securely, the steam escapes and the cabbage dries out instead of braising in its own moisture and the added water.

“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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