Cabbage

Ingredients

• small cabbage
• a pint of white sauce
• cup of buttered crumbs
• a teaspoonful of salt

Method

1. 1

   Prepare cabbage by cutting out stalks and separating leaves.

2. 2

   Boil in rapidly boiling water for 12-15 minutes.

3. 3

   Prepare white sauce and buttered crumbs.

4. 4

   Layer cabbage leaves in a baking dish, pour sauce over, sprinkle crumbs, and brown in the oven.

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 65. The excerpt below is the record exactly as published.

Cabbage. — The method given makes cabbage a delicious and I attractive vegetable, as delicate as cauliflower, and the odor ! in the kitchen is not noticeable. Select a small cabbage, with the ribs in the leaves not too thick. Prepare the cabbage before washing it by cutting out the stalks from below with a sharp knife. Separate the leaves. Have ready the largest kettle available, nearly full of rapidly boiling water. Drop in one cabbage leaf at a time, pressing each one down with a long-handled spoon or skimmer. Do this so slowly that the water does not stop boiling. Leave the kettle uncovered, and allow the cabbage to cook frbm 12 to 15 minutes, depending on the thickness of the leaf stalks. Remove the leaves with a long-handled skimmer, putting them into a colander standing on a plate. Immediately pour the hot water down the sink drain, turn on the cold water to flush away the odor, and fiU the kettle with cold water. While the cabbage is cooking, you have made a pint of white sauce. No. 2 (Ch. X), adding a teaspoonful of salt, and have prepared J cup of buttered crumbs

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