Cabbage
Simple boiled cabbage, with butter, and salt.
I simply cut the cabbage in straight wedges, and cut it in about 2 inch squares, rinse in a collander, and add to boiling water. Add salt and a little oil or butter to help soften, simmer until tender. Serve with a dab of butter and season with more salt and pepper if desired.
I almost always serve with cornbread, and a meat dish such as meatloaf, and baked sweet potatoes.
I almost always serve with cornbread, and a meat dish such as meatloaf, and baked sweet potatoes.
BOILED CABBAGE.
Wash a medium-sized head of cabbage in plenty of salted cold water, and trim away the woody part of the stalk; have ready over the fire a very large pot containing five or six quarts of salted boiling water; put the cabbage into this boiling water, place the pot over the hottest part of the fire, and bring its contents to the boiling-point as fast as possible.
Leave the pot uncovered, and every two or three minutes press the cabbage under the boiling water with a wooden spoon. Do not let the cabbage stop boiling for one instant; boil it steadily and rapidly for ten minutes; then try one of the thickest stalks with a sharp knife; if it is tender, — just tender, without being at all watery, drain the cabbage at once; if it is not quite tender, let it boil a few minutes longer, but only until it is tender, and then drain it; serve it hot at once, with a palatable seasoning of salt, pepper, and butter. Or have ready a pint of white sauce, for which directions are given elsewhere; pour it over the cabbage after it is drained, and serve it hot at once.
Wash a medium-sized head of cabbage in plenty of salted cold water, and trim away the woody part of the stalk; have ready over the fire a very large pot containing five or six quarts of salted boiling water; put the cabbage into this boiling water, place the pot over the hottest part of the fire, and bring its contents to the boiling-point as fast as possible.
Leave the pot uncovered, and every two or three minutes press the cabbage under the boiling water with a wooden spoon. Do not let the cabbage stop boiling for one instant; boil it steadily and rapidly for ten minutes; then try one of the thickest stalks with a sharp knife; if it is tender, — just tender, without being at all watery, drain the cabbage at once; if it is not quite tender, let it boil a few minutes longer, but only until it is tender, and then drain it; serve it hot at once, with a palatable seasoning of salt, pepper, and butter. Or have ready a pint of white sauce, for which directions are given elsewhere; pour it over the cabbage after it is drained, and serve it hot at once.
SAUERKRAUT.
Trim off the defective and tough outer leaves of white cabbage, wash it thoroughly in cold salted water, and shave it rather fine on a cabbage-cutter, rejecting the tough stalks ; to each peck of cabbage, allow a pint of fine salt; wash the outer green leaves of the cabbage in cold salted water, and use them to line a wooden tub or firkin; put the cabbage into the firkin in layers with the salt, beating the layers of cabbage with a potato-masher until all of it is tightly packed down; put a board over the cabbage with a heavy stone on it, and let it stand for at least six weeks, when it will be ready to use.
To prepare the sauerkraut for boiling, soak it in plenty of cold water until it is only palatably salty; put the sauerkraut
over the fire in boiling water, or in the same pot in which bacon, pickled pork, or smoked sausage is boiling, and boil it until it is tender; to serve the sauerkraut, drain it, put it on a dish, lay the meat on it, and serve them together. When the sauerkraut is cooked without meat, it is simply served as a vegetable.
Cold sauerkraut may be chopped and fried in butter, or heated with a white sauce or gravy.
Bubbles & Squeak
Stir-Fry
Cabbage Soup
Kimchee
Trim off the defective and tough outer leaves of white cabbage, wash it thoroughly in cold salted water, and shave it rather fine on a cabbage-cutter, rejecting the tough stalks ; to each peck of cabbage, allow a pint of fine salt; wash the outer green leaves of the cabbage in cold salted water, and use them to line a wooden tub or firkin; put the cabbage into the firkin in layers with the salt, beating the layers of cabbage with a potato-masher until all of it is tightly packed down; put a board over the cabbage with a heavy stone on it, and let it stand for at least six weeks, when it will be ready to use.
To prepare the sauerkraut for boiling, soak it in plenty of cold water until it is only palatably salty; put the sauerkraut
over the fire in boiling water, or in the same pot in which bacon, pickled pork, or smoked sausage is boiling, and boil it until it is tender; to serve the sauerkraut, drain it, put it on a dish, lay the meat on it, and serve them together. When the sauerkraut is cooked without meat, it is simply served as a vegetable.
Cold sauerkraut may be chopped and fried in butter, or heated with a white sauce or gravy.
Bubbles & Squeak
Stir-Fry
Cabbage Soup
Kimchee
FRIED CABBAGE.
Chop cold boiled cabbage, press out all the moisture, add half a cupful of cream to a quart-bowl full of cabbage, and season it with salt and pepper; put two tablespoonfuls of butter in a frying-pan over the fire, let it get smoking hot, put in the cabbage, and brown it quickly on the under side; as soon as the cabbage is browned, turn it upside down on a hot dish, and serve it.
Chop cold boiled cabbage, press out all the moisture, add half a cupful of cream to a quart-bowl full of cabbage, and season it with salt and pepper; put two tablespoonfuls of butter in a frying-pan over the fire, let it get smoking hot, put in the cabbage, and brown it quickly on the under side; as soon as the cabbage is browned, turn it upside down on a hot dish, and serve it.