BOILED CABBAGE.--Although cabbage permits of numerous methods of
preparation, plain boiled cabbage finds favor with many persons.
Generally, cabbage prepared in this way is merely seasoned with butter
and served in a part of the liquid in which it is cooked, but it has a
more appetizing flavor if bacon or ham fat is used for seasoning or if a
small quantity of ham or salt pork is cooked with it.
To prepare boiled cabbage, remove the outside leaves from a head of
cabbage, cut it in half down through the heart, and then cut each half
into coarse pieces. Unless it is very fresh, allow it to stand in cold
water for at least 1 hour before cooking. Put it into a kettle or a
saucepan, cover well with boiling water, and add 1 teaspoonful of salt
for each quart of water. If ham or salt pork is to be cooked with the
cabbage, put a small piece in the kettle with the cabbage. Allow the
cabbage to cook with the cover removed until it is sufficiently tender
to be pierced with a fork. Pour off all or a part of the liquid,
depending on whether it is to be served dry or in its own liquid, and
then, in case it has been cooked alone, add butter or ham or bacon fat
for flavor. If not sufficiently seasoned, add pepper and more salt.
90. CREAMED CABBAGE.--When cabbage is to be creamed, it is cut up into
fairly fine pieces with a sharp knife. The cream sauce that is added to
it provides considerable food value and greatly improves its flavor.
CREAMED CABBAGE
(Sufficient to Serve Six)
4 c.
Pages:
189
190
191
192
193
194
195
196
197
198
199
200
201
202
203
204
205
206
207
208
209
210
211
212
213