Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Boiled Cabbage.

Cut large cabbage in four; small in two pieces, and tie up in a bag or cloth. Put in boiling water, with some salt, and boil briskly for half-an-hour. A piece of charcoal in the pot will neutralize the odor given out by the cabbage, boiled in the ordinary way. Cabbage should never be cooked with corned-beef, as the fine flavor of the latter is changed to the strong odor of the cabbage.