Skip to main content
Main

Boiled Cabbage

A simple boiled cabbage dish seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Boiled Cabbage

Ingredients

Directions

Prepare

  1. Trim off any decaying leaves from the cabbage.

  2. Cut the cabbage into quarters and soak in a bowl of cold, salted water for 30 minutes to remove slugs.

Boil and serve

  1. Bring a pot of water to a boil and add salt.

  2. Remove the core from the cabbage and plunge it into the boiling water, ensuring it is fully submerged.

  3. Boil uncovered until the cabbage is soft.

  4. Drain and serve.

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
Its leaves soften during boiling, turning the firm head tender enough to eat.

“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 boiled cabbage recipes

and Cauliflower 3 See all 153 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes