Recipes > Vegetables > Cabbage > Boiled Cabbage

Boiled Cabbage


  • cabbage
  • salt
  • 1/4 teaspoonful of baking soda
  • 1 tablespoonful of butter
  • 1 heaping teaspoonful of flour
  • dash of pepper
  • 1/2 cupful of milk


If this receipt is exactly followed, this much-despised vegetable will be found very acceptable, and its odor will not be perceptible through the house. Cut the cabbage into good-sized pieces, take off the outside leaves, and cut away the hard core. Wash it well in two changes of water, and place the pieces, open side down, on a colander to drain. Have a very generous amount of water in a large saucepan or pot; let it boil violently; add a tablespoonful of salt and the baking soda; put in the cabbage, one piece at a time, so as to check the boiling as little as possible. Let it cook for twenty-five minutes uncovered and boiling rapidly all the time. Push the cabbage under the water every five minutes. Turn it into a colander and press out all the water. Put into a saucepan the butter, flour, one half teaspoonful of salt and the pepper; add slowly the milk, and stir till smooth; then add the cabbage. Cut it into large pieces with a knife, and mix it lightly with the sauce. If the cabbage is free from water the sauce will adhere to it and form a creamy coating.

This receipt of Catherine Owen has been found most satisfactory.


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The Century Cook Book (1901).

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