Cabbages, Cauliflowers, Greens and Savoys
- 1 tablespoon salt
- Cut off the faded outside leaves and hard part of the stalk, and wash the vegetables well.
- Cook in plenty of boiling water, with a tablespoonful of salt to every half gallon.
- If the water is very hard, add sufficient carbonate of soda to cover a threepenny piece.
- Boil with the lid off till the stalk is soft.
Author: Person.May Henry, Person.Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Ingredient: cabbage, cauliflower, green, savoy, water, salt, soda
Equipment: measuring cups, measuring spoons, knife, stove