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Boiled Cabbage

  • Cabbage
  • Salted water
  • 2 pounds
  • 3 1/2 cups shredded raw, or 2 1/2 cups cooked cabbage
  • Vinegar
Remove outer wilted leaves from cabbage; cut in quarters. Cook, uncovered, in large amount of boiling salted water for 12 minutes, or until just tender. Overcooking develops a strong, undesirable flavor. Drain, season and serve as desired. Allow 2 pounds cabbage for 6 portions. One pound yields about 3 1/2 cups shredded raw, or 2 1/2 cups cooked cabbage. To preserve color of red cabbage, add 1 tablespoon vinegar for each cabbage.
Submitted by Cassyjean - Torrington, CT Jun 8, 2009
7 min 12 min 19 min

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