Cabbage (chou)

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Time
Cook: 30 min Total: 30 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Trim off the outer leaves from two summer cabbages, halve them lengthways, and steep them for an hour in acidulated salted water.
  2. Put them into just boiling water, and when they have boiled fast for fifteen to twenty minutes, pour off the first water and replace it with fresh boiling and salted water, and cook till done.
  3. Always boil in plenty of water.
  4. Test with a skewer to see if it is cooked, and then place it on a drainer by the fire till all the water is drained off, and serve.
Steaming alternative
  1. Cabbages are really better if steamed, though cooks aver the colour is not so good, but this is chiefly a matter of care.
  2. Some people also place the cabbages before serving between two plates, to extract all possible moisture, but the pressure must be even and gentle, or the vegetable will become a “mash.”
Flavor enhancement
  1. A teaspoonful of sugar to every dessertspoonful of salt is a great improvement.
  2. If properly cooked soda is absolutely unnecessary.
Original Text · last edited 4 days ago
Cabbage (chou).—Trim off the outer leaves from two summer cabbages, halve them lengthways, and steep them for an hour in acidulated salted water; now put them into just boiling water, and when they have boiled fast for fifteen to twenty minutes, pour off the first water and replace it with fresh boiling and salted water, and cook till done. (Always boil in plenty of water.) Test with a skewer to see if it is cooked, and then place it on a drainer by the fire till all the water is drained off, and serve. Cabbages are really better if steamed, though cooks aver the colour is not so good, but this is chiefly a matter of care. Some people also place the cabbages before serving between two plates, to extract all possible moisture, but the pressure must be even and gentle, or the vegetable will become a “mash.” It takes half an hour to cook altogether. A tea- spoonful of sugar to every dessertspoonful of salt is a great improvement. If properly cooked soda is absolutely unnecessary.
Notes
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