Savory Boiled Cabbage

Ingredients

• Cut a firm cabbage into 4 parts
• a tablespoonful of salt
• a quarter of a teaspoonful of baking soda
• a large cupful of well-seasoned soup stock
• a large spoonful of melted butter
• a teaspoonful of lemon juice
• season with salt
• season with white pepper
• a dash of tomato catsup

Method

1. 1

   Cut cabbage into 4 parts, wash in 2 waters.

2. 2

   Boil in a pot of water with salt and baking soda for 15 minutes.

3. 3

   Drain, refill pot with boiling water, add salt, and cook until tender.

4. 4

   Drain again, chop fine, and season.

5. 5

   Heat soup stock, add cabbage, toss until hot.

6. 6

   Add melted butter and lemon juice, then serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 126. The excerpt below is the record exactly as published.

SAVORY BOILED CABBAGE. Marion Harland. Cut a firm cabbage into four parts and reject tlie outer leaves. Wash carefully in two waters, taking care to dislodge any insects that may be concealed between the leaves. Have a large pot of boiling water on the 29G KIRMESS COOK BOOK. range; dissolve in a tablespoonful of salt and a quarter of a teaspoonful of baking soda. Plunge the cabbage into this, and cook, uncovered, for fifteen minutes ; drain, and fill the pot with more boiling water, adding salt as you do so. Cook the cabbage until tender, always uncov- ered, turn into a colander, press out all the water and set aside to get very cold. Chop fine and season with salt, white pepper, and a dash of tomato catsup. Heat in a saucepan a large cupful of well-seasoned soup stock, turn the cabbage into this and toss and turn until very hot. Now add a large spoonful of melted butter, and a teasponful of lemon juice

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