Pick Cabbages
Ingredients
Directions
Prepare
Clean and wash the cabbages thoroughly.
Quarter the cabbages if they are very large.
Boil
Place the cabbages in a saucepan with plenty of boiling water.
Skim off any scum that rises.
Add 1 tablespoon of salt to the saucepan.
Keep the cabbages covered with water while cooking.
Boil the cabbages until the stalks feel tender, about 20–30 minutes for young cabbages and up to 1 hour for full-grown ones.
For stronger old cabbages, boil them in two waters: remove them halfway through and transfer to another saucepan of boiling water.
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
- Form the dish itself; boiling softens their fibrous leaves and stalks until tender.
- Salt
- Seasons the cooking water so the cabbage tastes seasoned as it cooks.
The step that matters
Keep the cabbages covered with water while cooking. Cabbage left exposed above the waterline cooks unevenly and can discolour, so keeping it submerged ensures even tenderness.
“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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