Cabbage

Ingredients

• a small head of cabbage
• a tablespoon of salt
• a tablespoon of butter
• pepper

Method

1. 1

   Divide the cabbage into four parts and soak in cold salted water for half an hour.

2. 2

   Boil in salted water for 25 to 60 minutes.

3. 3

   Drain, mince, season with butter, pepper, and salt, and reheat.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 58. The excerpt below is the record exactly as published.

cabbage, cauliflower and Brussels sprouts, should be soaked, heads down, in salted cold water to which a few teaspoons of .vinegar may be added. If there are any worms in the vegetables they will crawl out. To secure the best results all vegetables except the dried legumes must be put in boiling water and the water must be brought to a boil again as soon as possible after the vegetables have been added. Herbaceous vegetables should boil rapidly all the time; but with tubers, roots, cauliflower, etc., the ebullition should not be so violent as to break the vegetables. Green lima beans and peas when removed from the pods must be cooked gently. If 159 ^TTyr'TTT ATIT TTC Planneo for a V JiLrJl, i AiiL,ti,0 Family of Four beans or peas are a little old, a pinch of baking soda added to the water in which they are boiled will make them more tender. The best seasoning for most vegetables is salt and butter. Vegetables that are drained when partly done and then cooked with butter and seasoning for a few minutes are usually more palatable than those which are cooked the entire time in a large amount of clear water and seasoned afterward. CABBAGE Divide a small head of cabbage into four parts, cutting down through the stock; soak for one half hour in a pan of cold water to which has been added a tablespoon of salt; then remove from the water and cut in slices. Have a large saucepan full of boiling water; put in the cabbage, pushing the slices under the water with a spoon; add a tablespoon of salt and cook from twenty-five to sixty minutes, according to the age of the cabbage. Drain through a colander; then put in a chopping bowl and mince. Season with butter, pepper and more salt if needed, and stand over the fire for a few minutes to reheat. Allow a tablespoon of butter

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