The Proper Way to Boil Cabbage
From True food values and their low costs, 1916
Cabbage should be crisp and tender when done.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 30. The excerpt below is the record exactly as published.
The Proper Way to Boil Cabbage Cut a small head of cabbage into four parts, cutting down through the stock. Soak for half an hour in a pan of cold water to which has been added a tablespoon of sah ; this is to draw out any insects that may be hidden in the leaves. Take from the water and cut into slices. Have a large stewpan half full of boiling water; put in the cabbage, pushing it under the water with a spoon. Add one tablespoon of salt and cook from twenty- five to forty-five minutes, depending upon the age of the cabbage. Turn into a colander and drain for about two minutes. Put into a chopping bowl and mince. Season with butter, pepper, and more salt if it requires it. Allow a tablespoon of butter to a generous pint of the cooked vegetable
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