1798 - American Cookery

To Boil Cabbage

DDV CULINARY

If your cabbage is large, cut it into quarters;
if small, cut it in halves;
let your water boil,
then put in a little salt,
and next your cabbage with a little more salt upon it;
make your water boil as soon as possible, and when the stalk is tender,
take up your cabbage into a cullender, or sieve, that the water may drain off,
and send it to table as hot as you can.
Savoys are dressed in the same manner.