Boiled Cabbage

Ingredients

• one head of cabbage
• three tablespoonsful of beef-drippings
• one teaspoonful of salt
• one-half teaspoonful of pepper
• one lump of saleratus the size of a pea

Method

1. 1

   Select a large, firm head of cabbage, wash it well and cut away the coarse outer leaves.

2. 2

   Cut off the stalk and make cuts in the base of the cabbage.

3. 3

   Prepare a large saucepan of boiling water, add the saleratus, and put in the cabbage.

4. 4

   Cover until boiling, then boil rapidly until a skewer pierces it easily.

5. 5

   Remove to a colander, chop roughly, and place in a dish.

6. 6

   Pour over beef-drippings, sprinkle with pepper and salt, and toss quickly to distribute seasoning.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 45. The excerpt below is the record exactly as published.

Boiled Cabbage. — For this provide : one head of cabbage, three tablespoonsful of beef-drippings, one tea- spoonful of salt, one-half teaspoonful of pepper, one lump of saleratus the size of a pea

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