Cabbage
Ingredients
Directions
Prepare
Pick the cabbage clean and wash it thoroughly.
Quarter the cabbage if it is very large.
Boil
Put the cabbage into a saucepan with plenty of boiling water.
Skim off any scum that rises.
Add the salt and boil until the stalks feel tender, about 20 minutes for young cabbage or up to 1 hour for mature cabbage.
Ensure the cabbage is well covered with water throughout cooking.
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 vegetable; its stalks soften and turn tender as it simmers in water.
- Coarse sea salt
- Seasons the cabbage and water, adding flavour as it cooks.
The step that matters
Keep the cabbage fully submerged while it boils. Any part left above the water cooks unevenly and can stay tough or discolour. Keeping it covered ensures the whole head cooks at the same rate.
“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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