Free Recipes

Because of the relatively large amount of sulphur which cabbage contains,
it is apt to be indigestible and cause flatulence when it is improperly
cooked. On the other hand, it can be cooked so that it will be delicate
and digestible. It is one of our most useful vegetables, being available
during the late fall, winter, and spring months, when other green vegetables
are difficuk to procure.

The quickest and simplest methods of cooking cabbage are the best. The
essentials for the proper cooking of this vegetable are:

Plenty of boiling water, a hot fire to keep the water boiling all the
time, and thorough ventilation, that the strong-smelling gases, liberated
by the high temperature, may be carried off in the steam.

Young cabbage will cook in twenty-five or thirty minutes; late in the
winter it may require forty-five minutes. The vegetable when done be crisp
and tender, any green portion retain the color, and the white portion
be white and not yellow or brown. Over-cabbage or cauliflower is more
or less yel-. las a strong flavor, and is very inferior to dish properly
cooked. In addition, over-g is a cause of digestive disturbance.

THE PROPER WAY TO BOIL CABBAGE

Cut a. small head of cabbage into four parts, down through the stock.
Soak for half an hour in a pan of cold water to which has been a tablespoon
of salt; this is to draw out any insects that may be hidden in the leaves.
Take from the water and cut into slices. Have a large half full of boiling
water; put in the cabbage, pushing it under the water with a spoon. Add
one tablespoon of salt and cook from twenty-five to forty-five minutes,
depending upon the age cabbage. Turn into a colander and drain for about
two minutes. Put into a chopping bowl and mince. Season with butter, pepper,
and more salt if it requires it. Allow a tablespoon of butter a generous
pint of the cooked vegetable. Cabbage cooked in this manner will be of
delicate flavor and may be generally eaten without distress. Have the
kitchen windows open at the top while the cabbage is boiling, and there
will be little if any odor of cabbage in the house.

CABBAGE COOKED WITH PORK

For a small head of cabbage use about half a pound of mixed salt pork.
Boil the pork gently for three or four hours. Prepare the cabbage the
same as for plain boiling. Drain well and put on to boil with the pork.
Boil rapidly for twentv-five or forty-five minutes. Serve the pork with
the cabbage. The vegetable may require a little more salt. Smoked bacon
or ham may be substituted for the pork. Cabbage may be cooked in water
is which corned beef was boiled. Cabbage eaten with pork is an appetizing
disk. contains a good amount of nourishment, and 35 not expensive.

CREAMED CABBAGE

1 pint boiled and minced cabbage, 1 tablespoon butter, 1 teaspoon flour,
1/2 pint hot milk, 1/2 teaspoon salt, 1/2 teaspoon pepper.

Put the cabbage, hot milk, salt, and pepper in a stewpan and on the
fire. Beat the butter and fo together until creamy, then stir into the
coe of the stewpan. Simmer ten minutes, being careul not to scorch the
sauce. Serve very hot.

CABBAGE, NORWEGIAN STYLE

Shave cabbage very fine, mix with it salt and pepper and sour cream
to moisten well. Put in double boiler, and cook over boiling water until
it melts down. Serve piping hot. It is claimed that cabbage is very digestible
this way and that convalescents can eat it, prepared this way, without
harm.

RICE AND CABBAGE

Wash some rice, let it simmer in hot water with a cabbage sliced up,
for about an hour; then strain off and put the rice and cabbage in a stew-pan
with some butter, a little pepper and salt, and about one quarter of a
grated nutmeg. Toss these about in the butter for ten or fifteen minutes
over the fire, but do not let them turn color. Then add a small quantity
of water and let stew until tender. Serve very hot with grated cheese
on top.