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Boiling Cabbage

Boiled cabbage prepared by halving or quartering, cooking in salted water, draining, and pressing out excess.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Boiling Cabbage

Ingredients

Directions

Prepare

  1. Halve or quarter the cabbage.

Boil

  1. Boil in plenty of water with a little salt.

  2. Drain the cabbage.

  3. Transfer to fresh boiling water.

  4. Drain the cabbage.

  5. Press out excess water.

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
Is the main ingredient; it softens and turns tender as it boils.

“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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