Cabbages, Savoys, and Greens
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take off the outer leaves, and wash them, quarter them if large, if small cut them in half, and boil them in plenty of water, with a handful of salt.
- When ten-der, drain them in a cullender, but do not press them.
- Savoys and greens must be boiled in the same man- ner, but always by themselves, by which means they will eat crisp, and be of a good colour.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Colander