It may be true that in some cases raw cabbage does
not cause the disagreeable effect that cooked cabbage often does, but
the reason for this is that cabbage when raw has a milder flavor than
when cooked, cabbage generally developing during the cooking a strong
flavor that causes trouble. The flavor of cabbage, however, may be
dissipated if attention is given to the cooking, so that, when properly
prepared, cabbage can be eaten with little fear of indigestion.
88. When cabbage is cooked, it is usually boiled like other vegetables;
that is, it is covered well with boiling water to which 1 teaspoonful of
salt is added for each quart, and then allowed to boil until it can be
easily pierced with a fork. Its cooking differs, however, from that of
many vegetables, string beans, for instance, in that it is carried on
with the cover removed from the kettle. This plan permits of the
evaporation of much of the strong flavor, which arises in the steam and
which would otherwise be reabsorbed by the cabbage. Since it is the
retention of this flavor, together with long cooking, that causes this
vegetable to disagree with persons who eat it, both of these points
should be carefully watched. If it is cooked in an open vessel and it is
boiled just long enough to be tender, so that when done it is white and
fresh-looking and not in any way discolored, an easily digested dish
will be the result. Usually cabbage will cook sufficiently in 1/2 hour
and often in less time.
89.
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