Boiled Cabbage

Ingredients

• Wash the cabbage in cold water
• one-half teaspoonful salt

Method

1. 1

   Wash the cabbage in cold water, trim off the limp outside leaves, cut into eight pieces, or, if it must be cooked quickly, chop it into smaller pieces.

2. 2

   Put it into a kettle and cover with boiling water, allowing one-half teaspoonful salt to each quart of water.

3. 3

   Do not cover the kettle and there will be very little of the cabbage odor in the house.

4. 4

   A young cabbage requires about thirty minutes to cook.

5. 5

   When the cabbage is done the water may be drained off, and a little milk, one tablespoonful butter, one teaspoonful salt, and a sprinkle of pepper added.

6. 6

   Boil up once and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 34. The excerpt below is the record exactly as published.

Boiled Cabbage. — Wash the cabbage in cold water, trim off the limp outside leaves, cut into eight pieces, or, if it must be cooked quickly, chop it into smaller pieces. Put it into a kettle and cover with boiling water, allowing one-half teaspoonful salt

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