Glazed Cabbage

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Cabbage is a difficult vegetable to present appetizingly and all too often it is just badly cooked and watery. Try cooking it using the conservative method, with a small amount of water in a covered pan.


  • 450 g/1 lb (½ head) cabbage
  • 1.5


Quarter the cabbage and remove any stalks. Turn each piece head down on the working surface and using a sharp knife shred across the leaves finely. Wash in plenty of cold water and drain well.

Bring the water to the boil in a good-sized saucepan, add salt and then the cabbage. Cover with a lid and simmer gently until the cabbage is tender, about 15 minutes. Turn the cabbage occasionally