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Cabbage, Boiled

Boiled cabbage served with drawn or melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cabbage, Boiled

Ingredients

Directions

Prepare

  1. Clean the cabbage thoroughly to remove any insects.

Boil and drain

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

  2. Boil the large drumhead cabbage for 1 hour or the green savory cabbage for 20 minutes.

  3. Do not overboil the cabbage to prevent it from becoming watery.

  4. Remove the cabbage from the water and drain it in a colander.

Serve

  1. Serve with drawn butter or melted butter poured over it.

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

Drumhead cabbage
Its dense leaves hold their shape and become tender during the long boil.
Green savory cabbage
Its looser, more tender leaves cook through in a shorter time than drumhead cabbage.

The step that matters

Avoid overboiling. Cabbage cooked too long breaks down its cell walls and releases water, so it turns soggy and watery and loses its texture.

“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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