So, the first recipe.

As a child, I loved boiled cabbage. As an adult, I came to realise that most folk hate it. Probably this is how it was cooked for me. Maybe it tastes better this way.

A 1934 Recipe from:

THE COMPLETE ILLUSTRATED COOKERY BOOK
Edited by “Chef”
Associated Newspapers Ltd

CABBAGE

“Cabbage is obtainable all the year round, and is the cheapest and most popular of vegetables. There are many varieites; the green and red cabbage, savoy, Brussels sprouts, broccoli, cauliflower, and early spring greens all belong to the cabbage family.

Cabbage at its best, should be freshly cut and soaked in cold water to which a few drops of vinegar have been added before cooking, and well drained after cooking.

Cabbage is not easily digested bu contains valuable mineral salts.

It is advisable to scald cabbage before cooking it, where the strong flavour is objected to. this is done by putting it into a pan of boiling water, and letting it simmer for five minutes.

Drain and wash the cabbage in cold water and cook as desired.”

BOILED CABBAGE

INGREDIENTS

“For 4 or 5 persons
Time 1/2 to 3/4 hour

1 cabbage
1 teaspoonful of salt to each quart of water
1 small piece of soda

1. Remove all the rough outside leaves , and cut as much stalk as possible from the cabbage.
2. Cut it across at the stock end or if very large divide into quarters.
3. Soak in in cold water with a little vinegar to get out any insects, and drain it.
4. Put it into a pan with plenty of fast boiling water, to which salt and a very small piece of soda has been added, and boil it without a lid to the pan.
5. Drain the cabbage well, pressing out all the moisture with a vegetable presser.
6. Put it into a hot vegetable dish and cut it across in slices.

Savoys and all green vegetables may be boiled in the same manner.”

THE KITCHEN WITCH:
Wonder what a vegetable presser is?
My mother drained cabbage between two plates.

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