Cabbage, Boiled
Ingredients
Directions
Prepare
Clean the cabbage thoroughly to remove any insects.
Boil
Boil the large drum-head cabbage in salted water for 1 hour.
Boil the green savory cabbage in salted water for 20 minutes.
Do not overboil the cabbage to prevent it from becoming watery.
Drain and serve
Remove the cabbage from the water and drain in a colander.
Serve with drawn butter or melted butter poured over it.
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
- Drum-head cabbage
- Forms the bulk of the dish and becomes tender through long simmering in salted water.
- Green savory cabbage
- Cooks more quickly than drum-head cabbage, so it is boiled for a shorter time.
The step that matters
Do not overboil the cabbage. Prolonged boiling breaks down cabbage's cell walls and releases water, so it becomes soggy and watery and loses texture and flavour.
“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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