
A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Great care is requisite in cleaning a cabbage for boiling, as it frequently harbors numerous insects. The large drumhead cabbage requires an hour to boil; the green savory cabbage will boil in twenty minutes. Do not let a cabbage boil too long—by a long boiling it becomes watery. Red cabbage is used for slaw, as is also the white winter cabbage.
Preserved exactly as written in the original source
Clean cabbage carefully
Add considerable salt to the water when boiling
Boil large drumhead cabbage for an hour
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Boil green savory cabbage for twenty minutes
Do not let cabbage boil too long as it becomes watery
Remove from water into a colander to drain
Serve with drawn butter or butter poured over it
Modern guidance to help you succeed with this vintage recipe
Boiling cabbage in salted water seasons it throughout while breaking down tough cellulose fibers, making it tender. The salt also helps preserve the cabbage's color by stabilizing chlorophyll molecules. However, overcooking causes sulfurous compounds (isothiocyanates) to break down and intensify, creating the characteristic unpleasant odor and mushy texture. Proper timing preserves structure while achieving tenderness.
Boiled cabbage does not make ahead well, as it continues to soften and develop off-flavors upon standing. For best results, cook and serve immediately.
Store leftover boiled cabbage in an airtight container in the refrigerator for up to 2 days. Note that texture will soften further and sulfurous aromas will intensify. Reheat gently in a skillet with butter rather than microwaving to restore some texture.
AI-generated tips from Chef Cecil's culinary database
Boiled cabbage does not make ahead well, as it continues to soften and develop off-flavors upon standing. For best results, cook and serve immediately.
Store leftover boiled cabbage in an airtight container in the refrigerator for up to 2 days. Note that texture will soften further and sulfurous aromas will intensify. Reheat gently in a skillet with butter rather than microwaving to restore some texture.