Boiled Cabbage

Ingredients

• Boil the cabbage for two hours
• add a table-spoonful of salt
• Sometimes half a pound of lean salt pork
• about a table-spoonful of butter
• a teaspoonful of salt

Method

1. 1

   Boil the cabbage for two hours, adding salt in the last half-hour.

2. 2

   Cook the pork for five hours in the same water, adding the cabbage three hours in.

3. 3

   Drain the cabbage and chop or slice it, adding butter and salt.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 295. The excerpt below is the record exactly as published.

Boil the cabbage for two hours, and during the last half-hour add a table-spoonful of salt. Sometimes half a pound of lean salt pork is cooked for five hours in the water, put into the kettle in which the cabbage is to be boiled, — three hours before the vegetable is put in, and the remaining two while the cabbage is cooking. When this is done it is customary to place the pork on the dish with the beef* and serve a thin slice to anybody desiring SPECIAL ARTICLES. 565 it. The cabbage should be drained in a colander after the cooking, and cut with a knife as it is drained, or it may be put into a chopping-tray and chopped fine, salt and butter being added, — about a table-spoonful of butter and a teaspoonful of salt

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