Boiled Cabbage
From Every-day dishes and every-day work, 1897
If preferred, the cream may be omitted, and the cabbage served with tomato sauce or lemon juice as a dressing.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 51. The excerpt below is the record exactly as published.
Boiled Cabbage. — Carefully clean a nice head of cabbage, divide into halves, and with a sharp knife slice very thin, cut- ting from the center of the head outward. Put into boiling water, cover closely, and cook rapidly until tender ; then turn into a colander and drain, pressing gently with the back of a plate. Return to the kettle, add salt to taste, and sufficient sweet cream to moisten
Cook this with the app: pantry check, scaling, and the assistant.