Boiled Cabbage
From Blue Ribbon cook book, 1905
The secret of boiling cabbage is to boil it rapidly, uncovered, and in plenty of water, and boil until tender, but no longer.
Presented as published in 1905. 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
Nutrition per serving
283Calories
9 gProtein
57 gCarbs
2 gFat
Full nutrition (17 nutrients)
Calories283 kcal
Protein8.6 g
Carbohydrates57 g
Total Fat2.1 g
Sodium145 mg
Potassium1863 mg
Calcium376 mg
Iron0.6 mg
Magnesium125 mg
Phosphorus242 mg
Zinc1.9 mg
Copper0 mg
Manganese2.2 mg
Vitamin C363 mg
Vitamin K535 mcg
Vitamin B61.2 mg
Water827 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 30. The excerpt below is the record exactly as published.
Boiled Cabbage—Take off outside leaves, cut in quarters, and remove tough stalk. Soak 30 minutes in salted water
Cook this with the app: pantry check, scaling, and the assistant.