Boiled Cabbage

Ingredients

• a medium-sized head of cabbage
• five or six quarts of salted boiling water
• salt
• pepper
• butter
• a pint of white sauce

Method

1. 1

   Wash cabbage, trim stalk, boil in salted water.

2. 2

   Press under water, boil steadily for 10 minutes, check for tenderness, then drain.

3. 3

   Serve hot with seasoning or white sauce.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 228. The excerpt below is the record exactly as published.

BOILED CABBAGE. Wash a medium-sized head of cabbage in plenty of salted cold water, and trim away the woody part of the stalk ; have ready over the fire a very large pot containing five or six quarts of salted boiling water ; put the cabbage into this boiling water, place the pot over the hottest part of the fire, and bring its contents to the boiling-point as fast as possible. Leave the pot uncovered, and every two or three minutes press the cabbage under the boiling water with a wooden spoon. Do not let the cabbage stop boiling for one instant ; boil it steadily and rapidly for ten minutes ; then try one of the thickest stalks with a sharp knife; if it is tender, — just tender, without being at all watery, — drain the cabbage at once ; if it is not quite tender, let it boil a few minutes longer, but only until it is tender, and then drain it ; serve it hot at once, with a palatable seasoning of salt, pepper, and butter. Or have ready a pint of white sauce

Cook this with the app: pantry check, scaling, and the assistant.