Boiled Cabbage
From The household cook book, 1902
Serves 4
Boil rapidly, uncovered, in plenty of water for best results.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 172. The excerpt below is the record exactly as published.
BOILED CABBAGE. — Cut it in quarters, soak 30 minutes in salted water; then boil rapidly, uncovered, until tender, hut no longer, in slightly salted water; push it down with a spoon as it rises above the water; it should boil in about 25 to 30 minutes. When done, take it up, drain, put it in a vegetable dish, and put bits of butter over it with a little salt. Kemember that the secret of boiling cabbage is to boil it rapidly, uncovered, and in plenty of water, and boil until tender, hut no longer. If boiled longer it becomes wilted, yellow, and loses flavor. Try cabbage thus cooked and see how much better it is than when cooked in the old way. If the water it is boiled in is not very soft, add to each 4 quarts of water 1 saltspoon of baking soda
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