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📝 Description
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🥘 Ingredients
To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; a _very small_ piece of soda.
👨🍳 Method
Pick off all the dead outside leaves, cut off as much of the stalk as possible, and cut the cabbages across twice, at the stalk end; if they should be very large, quarter them. Wash them well in cold water, place them in a colander, and drain; then put them into _plenty_ of _fast-boiling_ water, to which have been added salt and soda in the above proportions. Stir them down once or twice in the water, keep the pan uncovered, and let them boil quickly until tender. The instant they are done, take them up into a colander, place a plate over them, let them thoroughly drain, dish, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried boiling cabbage this week, hoping to turn a humble vegetable into a weekday wonder. I expected a bland side, but the salt and soda trick transformed it. I found the cabbage emerged tender and surprisingly flavorful, with a subtle tang that cut through any potential heaviness. The best part? The process was incredibly quick once the water was boiling — a true weeknight warrior's dream. This recipe is perfect for the busy parent looking to add more veggies to the dinner rotation without spending hours in the kitchen. I was delighted to find that the cabbage didn't turn into a soggy mess, as I had feared. Instead, it held its shape and texture beautifully. Next time, I'll serve it alongside some crispy sausages and mash for a hearty, comforting meal. Give it a try — your family (and your wallet) will thank you.
