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Boiled Cabbage
From The new practical housekeeping, 1890
Serves 4
Avoid overcooking to prevent strong odors.
Presented as published in 1890. 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
71Calories
2 gProtein
14 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories71 kcal
Protein2.2 g
Carbohydrates14 g
Total Fat0.5 g
Sodium36 mg
Potassium466 mg
Calcium94 mg
Iron0.1 mg
Magnesium31 mg
Phosphorus61 mg
Zinc0.5 mg
Copper0 mg
Manganese0.6 mg
Vitamin C91 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 525. The excerpt below is the record exactly as published.
Boiled Cdbbdge, — Wash, take off decayed leaves, cut in rather small pieces and put in boiling salted water ; do not have kettle ' more tnan half full of cabbage and keep water boiling rapidly all the time till tender, which can be tested by trying the thick part near- est the stalk. It will not take over fifteen or twenty minutes for ncv cabbage and about thirtv or forty for old. The cause of the strong odor from cooking cabbage is from cooking too long, as in that case the oil begins to escape from it. The flavor is also injured by too long cooking as after vegetables of all kind are tender the water begins to penetrate them and they should be served at once. Drain and serve by itself or with a Vinegar, Drawn Butter, Cream or White Sauce
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