Friday, February 4, 2011

"The time has come," the Walrus said, "To talk of many things: Of shoes--and ships--and sealing-wax-- Of cabbages--and kings--"

Tonight introducing the Eighth Wonder of the World...

the CABBAGE!!!!! (weee, roar, wooo)

Now, I'm sure some of you are going to tap me on the shoulder and say "Excuse me Miss... Cabbage is the most disgusting, evil, horrifying, appalling vegetable ever created, and if I were God, I would take it back." And I'm sure school lunches may have something to do with that.

But when cooked right, to just the right amount of crispness with a little salt, cabbage is delicious and juicy.



INGREDIENTS. - Cabbages.
To each 1/2 gallon of water allow 1 heaped tablespoon of salt, a very small piece of soda.

METHOD. - Pick off all the dead outside leaves, cut off as much of the stalk as possible, and cut the cabagges across, tiwce at the stalk end; if very large, quarter them.
Wash them well in cold water, place them in a colander, and drain; then put them into fast-boiling water, to which has been added salt and sode in the above proportions.
Stir the cabbages once or twice in the water, keep the pan uncovered, and let them boil quickly until tender.
The instant they are done take the cabbages up into a colander, place a plate over them, let them drain thoroughly, dish, cutting them into squares.

TIME. - Small young cabbages, from 15 to 20 minutes; large cabbages and savoys, from 30 to 40 minutes. SUFFICIENT, allow 1 medium sized cabbage to 3 or 4 persons.

Note. - Cabbages are seasonable at any time

So that's how you cook cabbages. I like to slice mine up pretty fine. Nothing is worse than overcooked cabbage, so keep an eye on the times and you may want to reduce them accordingly.



1 comment:

Packrat said...

I love cabbage - cooked or raw. Luckily, everyone in my family does, too.