To dress Cabbages, &c.

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Cabbage, and all Sorts of young Sprouts must be boiled in a great deal of Water. When the Stalks are tender, or fall to the Bottom, they are enough; then take them off, before they lose their Colour. Always throw Salt into your Water before you put your Greens in. Young Sprouts you send to Table just as they are, but Cabbage is best chop’d and put into a Sauce-pan with a good Piece of Butter, stirring it for about five or six Minutes till the Butter is all melted, and then send it to Table.