296 COOKING VEGETABLES 



CABBAGE. 



The above remarks with regard to the advantages 

 of steaming apply to this vegetable also ; but in the 

 event of a Cabbage being boiled the following direc- 

 tions should be carried out. When the Cabbage has 

 been trimmed and washed it should be soaked for 

 about twenty minutes in salted water to which a small 

 proportion of vinegar has been added to free it from 

 any insects which may still be hidden among the leaves. 

 Then blanch it by immersing it in a saucepan of boil- 

 ing water for five minutes and plunging it into a basin 

 of cold water ; as soon as it has cooled drain the 

 Cabbage and place it in a saucepan containing plenty 

 of fresh boiling water to which salt and sugar (allow 

 a tablespoonful of the former and a teaspoon ful of the 

 latter to a gallon of water) and a small pinch of carbon- 

 ate of soda have been added and let it cook uncovered 

 for about twenty-five minutes. Test it to ascertain 

 if it is done and, after draining it in a colander, press 

 it well to get rid of all the water and serve it in either 

 of the following ways : Place it on a very hot dish 

 and cut it into quarters ; have ready in a small sauce- 

 pan some warm butter seasoned with pepper, salt and 

 nutmeg, pour this over each piece of Cabbage and 

 serve it with as little delay as possible. Or turn the 

 Cabbage from the colander on to a board and chop it 

 until it is quite fine, then reheat it either in plain 

 butter, seasoning it to taste, or in a small quantity 

 of parsley sauce or broth which has been slightly 



