Boiled Cabbage

Ingredients

• firm white heads of cabbage
• a half pound of corned beef or pork
• a pod of red pepper

Method

1. 1

   Select firm white heads of cabbage, remove the outside leaves, and cut it into quarters; place it in cold water, opening it out well to let the water run through.

2. 2

   Put it into boiling water, with corned beef or pork, and a pod of red pepper.

3. 3

   If middling meat is used, it must be well scraped and washed in hot water.

4. 4

   A half pound will season one good-sized head of cabbage.

5. 5

   Put the meat on to cook one hour before the cabbage, which will require about three-quarters of an hour.

6. 6

   Drain well, and serve with the meat in the center of the dish.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 84. The excerpt below is the record exactly as published.

BOILED CABBAGE. Select firm white heads of cabbage, remove the outside leaves, and cut it into quarters ; place it in cold water, open- ing it out well to let the water run through. Put it into boiling water, with corned beef or pork, and a pod of red pepper

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