Dinner
Savory boiled cabbage
Marion Harland’s original method for Savory boiled cabbage, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cut a firm cabbage into four parts and reject the 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 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 uncovered, 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 teaspoonful of lemon juice, and serve.
Historical transcription
Source method
- 1
Cut a firm cabbage into four parts and reject the 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 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 uncovered, 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 teaspoonful of lemon juice, and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.