To Dress Cabbages, Sj'C.
Ingredients
Directions
Boil a large pot of water and add coarse sea salt.
Add the cabbages and cook until the stalks are tender.
Remove the cabbages before they lose their color.
Drain the cabbages in a sieve and squeeze out excess water.
Serve without butter, but provide it in a cup on the side.
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
- Cabbages
- Main vegetable; cooking softens the stalks and leaves while the cabbage keeps its flavor.
The step that matters
Remove the cabbages before they lose their color. Overcooking breaks down the chlorophyll that keeps cabbage green, so it turns dull olive and develops a stronger sulfur smell. Pulling it from the water as soon as the stalks are tender preserves both colour and a fresher flavor.
“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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