Cabbages, Cauliflowers, Greens and Savoys
La Grande Farmers' Market (by 2.0)

Cabbages, Cauliflowers, Greens and Savoys



  1. Cut off the faded outside leaves and hard part of the stalk, and wash the vegetables well.
  2. Cook in plenty of boiling water, with a tablespoonful of salt to every half gallon.
  3. If the water is very hard, add sufficient carbonate of soda to cover a threepenny piece.
  4. Boil with the lid off till the stalk is soft.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Side

Measure: avoirdupois

Ingredient: cabbage, cauliflower, green, savoy, water, salt, soda

Equipment: measuring cups, measuring spoons, knife, stove

See Also