Boiled Cabbage
This simple recipe transforms a humble head of cabbage into a delicate and flavorful side dish. The cabbage is first soaked in salted water to remove any hidden insects, then boiled to tender perfection. Seasoned with butter, pepper, and salt, this dish offers a comforting and satisfying taste. Serve it as a side dish with your favorite meal.
Ingredients
- 1 head Small head of cabbage
- 4 cups Cold water (Quantity estimated (not specified in original recipe))
- 1 tablespoon Salt
- 4 cups Boiling water (Quantity estimated (not specified in original recipe))
- 1 tablespoon Salt
- 1 tablespoon Butter (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
Instructions
- 1Cut the cabbage into four parts, cutting down through the core. Place the cabbage in a pan of cold water and add 1 tablespoon of salt. Let it soak for 30 minutes to draw out any insects.
- 2Remove the cabbage from the water and slice it. Fill a large stew-pan halfway with boiling water. Add the sliced cabbage and 1 tablespoon of salt. Cook for 25-45 minutes, depending on the cabbage's age, until tender.
- 3Turn the cooked cabbage into a colander and drain for about 2 minutes. Place the drained cabbage in a chopping bowl and mince it.
- 4Season the minced cabbage with butter, pepper, and salt to taste. Serve immediately.