Cabbage to Boil

Ingredients

• 1 Cabbage
• a table-spoonful of salt
• a little carbonate of soda the size of a pea
• A piece of bread

Method

1. 1

   Soak the cabbage in salt and water for one hour.

2. 2

   Cut the stalk across about 3 inches deep.

3. 3

   Boil in salted water with carbonate of soda, head downwards, for 20 minutes to half an hour.

4. 4

   When tender, lift out and press the water out.

5. 5

   Serve with French sauce or melted butter.

Nutrition per serving

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 23. The excerpt below is the record exactly as published.

1 Cabbage. Soak the cabbage (after it has been well washed and the withered leaves removed from the outside) in salt and water for one hour. This makes all insects come out and freshens the cabbage. If the cabbage is large and firm, cut the stalk across about 3 inches deep or rather more, and then cut again in the opposite direction ; this opens up the heart of the cabbage and allows the water to penetrate ; have a saucepan with plenty of boil- ing water, having in it a table-spoonful of salt, and a little carbonate of soda the size of a pea, or a very little VEGETABLES. 59 sugar; put the cabbage in head downwards, holding it down till it sinks to the bottom ; when the water boils again, take the lid off and let it boil the rest of the time with the lid off (this preserves the colour) from twenty minutes to half an hour. When so tender in the stalk that you can easily put a fork in, it is ready ; lift it out on a drainer and press the water well out of it. It may be served with French sauce or plain melted butter. N.B. — A piece of bread

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