HOME HEALTH GUIDE

Chronicle (Levin), 14 August 1946, Page 8

HOME HEALTH GUIDE

COOKING A CABBACtE Your choice of vegetables is limitea through the winter and until late spring, when the flu«h of the new senson 's vegetables lills the sliops. There is one standby that never fails you — cabbage — but it is one vegetable that's more often abused than any other. In a great maii3r homes cabbage gets lialf an hour's eooking or more, and is put on the table as a soft yellowish conglomeration. It is not niueh use to anybouy that way. Cabbage is ruined by being boiled too long in too niuch water. Taste is spoilt, eolour goes and vitamin C is practicaliy vvritten off — lost into the water, and gone out with the steam. If you grow your own cabbage, cut it at the Jast moment before use. Bo not get into the habit of soaking it, or ir you do, never more thau lialf an liour 111 salted water; make the soalc as short as possible. Preferably just wash and cut | into quarters/then shred it with a sharp knife. Put it into the saueepan where a tea cup of salted water (or just enough to prevent burning) has eome to the boil. A quarter-pint of water — a tea-cupful — is plenty for l-21b. of cabbage.. Reniember to have the water boiling before you add the shreddea cabbage. Your pot lid should fit tightiy to keep the steam in. If you have lost or damaged the lid so that it fits baeliy. use a plate with a weight on top. Boil for 10 to 15 minutes only with the lid 1 on, and give it a shake every now and then. Strain off the water (save it toi . soup or gravy) and serve at once. Cooked this way the cabbage will be erisp and green and really pleasant to taste. Try this rapid eooking metliod, ) and cabbage becomes delicious.