Stewed Cabbage
Ingredients
Directions
Prepare
Trim off the outside leaves and wash the cabbage thoroughly.
If wilted, soak in very cold water for 30 minutes.
Cut the cabbage in half and slice it very finely without chopping.
Cook and serve
In a porcelain kettle, add just enough boiling water to cover the cabbage.
Cover and boil quickly for about 30 minutes until tender.
Remove from heat when done and let it stand uncovered until lukewarm before serving.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cabbage
- Forms the body of the dish; cooking softens its fibres until tender.
- Boiling water
- Cooks the cabbage by moist heat and keeps the shreds from scorching.
The step that matters
Boil quickly until tender, with just enough water to cover. Too much water dilutes flavour and overcooking turns cabbage limp and sulphurous. Brief rapid boiling in a covered pot softens the leaves while keeping them intact, so check tenderness near the stated time.
“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.
More stewed cabbage recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.