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To Boil Cabbage

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. one tablespoon of salt
  2. one tablespoon of butter

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

  1. Cut a small head of cabbage into four parts, cutting down through the stock.
  2. Soak for half an hour in a pan of cold water to which has been added one tablespoon of salt;
  3. this is to draw out any insects that may be hidden in the leaves.
  4. Take from the water and cut into slices.
  5. Have a large stew-pan half full of boiling water;
  6. put in the cabbage, pushing it under the water with a spoon.
  7. Add one tablespoon of salt and cook from twenty-five to forty-five minutes, depending upon the age of the cabbage.
  8. Turn into a colander and drain for about two minutes.
  9. Put in a chopping bowl and mince.
  10. Season with butter, pepper, and more salt if it requires it.
  11. Allow one tablespoon of butter to a generous pint of the cooked vegetable.
  12. Cabbage cooked in this manner will be of delicate flavor and may be generally eaten without distress.
  13. Have the kitchen windows open at the top while the cabbage is boiling, and there will be little if any odor of cabbage in the house.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Colander
Source Public domain in the USA
Credit

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.