Cabbage

Ingredients

• Savoy cabbage and cabbage
• a small piece of soda

Method

1. 1

   Use plenty of salt in cleansing them, so that there be no caterpillars or slugs left.

2. 2

   Have plenty of water for boiling.

3. 3

   Cut the vegetable in quarters, and throw into the boiling water, with salt and a small piece of soda, and boil very quickly without the lid being on the pan.

4. 4

   When cooked strain into a colander, and squeeze all the water away with a plate or saucer.

5. 5

   After the vegetable is in the dish cut across lightly into divisions.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 38. The excerpt below is the record exactly as published.

Cabbage Savoy cabbage and cabbage require the same amount of cooking. Use plenty of salt in cleansing them, so that there be no cater- pillars or slugs left. Have plenty of water for boiling. Cut the vegetable in quarters, and throw into the boiling water, with salt and a small piece of soda

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